1 can tomato soup
1 env. Knox unflavored gelatin
1/4 c. water
1 (8 oz.) cream cheese, softened
1 c. mayonnaise
1 c. chopped celery
1/2 c. chopped onion
3 cans cocktail shrimp (can use med. shrimp)

Pour soup in saucepan. Do not dilute. Add envelope of gelatin and 1/4 cup water, bring to a boil. Place softened cream cheese into a bowl and pour soup mixture over it and beat until smooth.

Mix in celery, onion, shrimp and mayonnaise. Pour into a mold (greased with vegetable oil) and chill for 4 hours or overnight. Unmold and serve with crackers.

It isn't necessary to use a mold. It can be chilled in a regular serving dish if desired.