1/2 can tomato soup
1 (8 oz.) pkg. cream cheese
1 env. Knox gelatin
1/2 c. mayonnaise
1/2 c. finely chopped celery
2 tbsp. grated onion (or 2 tsp. onion powder)
2 cans small shrimp
Dash of salt

Soften gelatin in 1/4 cup cold water. Combine soup and cream cheese in saucepan and mix until smooth (can heat to hasten). Add gelatin and bring to a boil. Add other ingredients and mix thoroughly. Pour into greased mold and refrigerate. Fills a fish mold and serves 8 to 12 when served as a spread on crackers.