1 can cream shrimp soup
1 can sm. shrimp
1 c. mayonnaise
1 c. chopped celery
1 sm. onion, chopped fine (can leave out)
1 (8 oz.) cream cheese
1 Knox gelatin
1/4 c. water

In pan or double boiler heat soup and cream cheese. Add mayonnaise, celery, onion and shrimp; mix to smooth. Dissolve gelatin and water. Add and mix. Put in mold. Refrigerate 1-2 hours. Serve with raw vegetables or crackers.