1 pkg. cream cheese
1 can cream of mushroom soup
1 pkg. Knox gelatine (plain)
1/4 c. chopped onion (1/2 onion)
1 3/4 c. chopped celery (1 1/2 stalks)
2 cans tiny shrimp
3/4 c. mayonnaise

Heat cream cheese and soup in a saucepan until melted. Remove from heat and add gelatine. When cool, add rest of ingredients. Pour into bowl or mold and refrigerate overnight.