1 can tomato soup (do not dilute)
3 (3 oz.) pkgs. cream cheese
3/4 c. celery, finely chopped
1/4 c. onion, finely chopped
1 c. mayonnaise
1 tbsp. Knox gelatin
1 lg or 2 sm. cans shrimp
1 tsp. Old Bay seasoning
Dash of salt & pepper

Soak gelatin in 1/4 cup cold water. (Mixture will harden.) Heat soup to boiling. Stir in cheese until smooth. Add gelatin mixture and cool (15 minutes). Add mayonnaise, celery, onions, chopped shrimp and 1 teaspoon Old Bay Seasoning. Sprinkle with salt and pepper. Pour into a mold and refrigerate overnight. Serve with wheat crackers.