2 pkgs. Knox gelatin
1 can tomato soup
1 (8 oz.) cream cheese
1 c. mayonnaise
2 cans tiny shrimp
1 1/2 c. celery, chopped fine
1 1/2 c. onion, chopped fine

Dissolve Knox gelatin in 1/2 cup cold water. Over low heat melt cream cheese into tomato soup. Combine Knox gelatin, mayonnaise, celery and onion. Stir in soup-cream cheese mixture and shrimp. Place in a Jello mold. Chill overnight or until set. Serve with crackers.