1 pkg. Knox gelatin
1/4 c. cold water
1 can Campbells tomato soup
1 c. Miracle Whip
1 (8 oz.) pkg. cream cheese
1/2 c. boiled shrimp
3/4 c. celery, chopped
3/4 c. green onions, chopped

Dissolve gelatin in the cold water. Set aside. Heat the soup to boiling point. Combine gelatin and soup in the blender. Add cream cheese and mayonnaise. Blend until all mixed well. Add mixture to the celery and onion in a bowl. Stir well with spoon. Spray gelatin mold with non-stick cooking spray and pour in mixture and chill. Serve on tray. Garnish with parsley and cherry tomatoes. Serve with crackers.