10 3/4 oz. can tomato soup or cream of mushroom soup or cream of shrimp soup
8 oz. pkg. cream cheese
2 pkg. unflavored gelatin
1/2 c. cold water
1/4 c. chopped bell pepper
1/2 c. chopped onion
1/2 c. chopped celery
1/4 tsp. dry mustard
1 c. mayonnaise
2 (4 1/2 oz.) cans small shrimp

Oil a 4 cup mold. Heat soup and beat in cream until smooth. Sprinkle gelatin in cold water. Add to soup mixture and cool. Add remaining ingredients and blend well. Pour into mold and chill overnight. Serve with crackers. Serves 45.