1 can tomato bisque soup
2 env. Knox gelatin
3 cans shrimp (1 pkg. frozen)
3/4 c. onion, chopped
3/4 c. celery, chopped
3 (9 oz.) pkg. cream cheese
1 c. mayonnaise
1/2 c. water, cold

Soak gelatin in 1/4 cup cold water. Heat soup to boiling. Dissolve cheese in soup. Add gelatin. Cool! When mix begins to thicken add mayonnaise, celery and onions. Then fold in shrimp. Place in mold and chill. Serve with crackers.