1 can tomato soup
2 envelopes plain gelatin
2 tbsp. milk
1 (8 oz.) pkg. cream cheese
2 1/2 c. shrimp (cooked and sliced)
1/2 c. chopped celery
1/2 c. mayonnaise
1/4 c. finely chopped onions
1/4 c. sliced green olives
1/2 tsp. red pepper
1/2 tsp. salt
1/2 tsp. Worcestershire sauce

Prechop all vegetables and precook shrimp.

Dissolve gelatin in 1/4 cup water. Heat in saucepan. Add tomato soup. Stir in cream cheese until it melts. Blend in all other ingredients. Cool slightly. Pour into mold. Chill for 24 hours. Unmold. Serve with crackers.