2 tbsp. Knox gelatin (unflavored)
1/2 c. cold water
1 (10 1/2 oz.) can tomato soup
3 sm. pkg. cream cheese
1 c. mayonnaise
1 1/2 c. chopped celery
1 green pepper, chopped
1 sm. onion, chopped fine
2 sm. cans shrimp, drained

Dissolve gelatin in cold water. Bring undiluted tomato soup to a boil. Add dissolved gelatin, stirring slowly. Soften cream cheese with spoon. Add soup mixture, creaming constantly with a beater. When thoroughly mixed, add mayonnaise, celery, pepper, onion and shrimp. Pour into 9-inch square cake dish. Chill for several hours or overnight. Cut into squares and serve on a leaf of lettuce.