1 (7 oz.) can shrimp, coarsely chopped
1/2 c. celery, diced fine
1/4 c. finely chopped onion
Sm. pkg. cream cheese (3 oz.)
1 env. Knox gelatin, dissolved in 1/4 c. water
1/2 c. mayonnaise
1/2 can tomato soup
1 tsp. lemon juice

Heat soup to boiling. Lower heat. Add cream cheese. Stir until dissolved and smooth. Add gelatin. Stir well and remove from heat. When cool, add other ingredients. Pour into small mold. Chill until firm. Unmold on crisp lettuce leaves. Spread on favorite crackers or toast rounds. Double recipe for 15 or more.