2 (8 oz.) pkgs. cream cheese
1 can tomato soup
3 cans sm. cleaned shrimp
2 1/2-3 c. diced celery
1/3 c. minced onion
1 c. Hellmann's mayonnaise
1 tsp. lemon juice
1/4 c. cold water
2 env. Knox (unflavored) gelatin

Bring tomato soup undiluted to boil. Add cream cheese. Stir until melted. Add gelatin to cold water. Heat stirring all the time. Then add to soup mixture. Mix well with beater. Add remaining ingredients. Pour in well greased mold. Refrigerate overnight. Serve with crackers.