1 can undiluted tomato soup
8 oz. pkg. cream cheese
1 env. unflavored gelatin, diluted with 1/4 c. cold water
3/4 c. diced celery
3/4 c. diced onion
1 c. mayonnaise
2 cans tiny cocktail shrimp

Heat and melt tomato soup and gelatin in saucepan. Add cream cheese and stir until dissolved. Fold in rest of ingredients; stir until smooth. Put in 5-6 cup mold and refrigerate for 12 hours. Sprinkle paprika lightly over top. Garnish with parsley. Serve with favorite crackers. Serves 25-30.