1 can Campbell tomato soup
1 (8 oz.) cream cheese
1 pkt. unflavored gelatin
1/4 c. water
3 tbsp. mayonnaise
1/2 c. chopped celery
2 sm. cans small or tiny shrimp
1/2 c. chopped onion

Put gelatin in water and set aside, use 2 quart saucepan. Heat soup and melt cream cheese. Add gelatin and mayonnaise, beat smooth with beater. Add celery and onion and shrimp.

Pour into 1 quart mold or bowl, refrigerate at least 4 hours, serve with crackers or party rye.