8 oz. cream cheese
1 can cream of mushroom soup
1 env. Knox gelatin, dissolved in 1/4 cup tap water
1/4 c. diced onion
1/4 c. diced celery
1 c. Hellmann's mayonnaise
6 oz. cooked, frozen, or canned baby shrimp

Combine cream cheese and soup and stir until smooth in double boiler. Add remaining ingredients. Mix until smooth. Pour into mold, refrigerate overnight. Serve with Wheatsworth crackers.