1 can Campbell tomato soup
1/2 can water
1 env. plain Knox gelatin
8 oz. cream cheese
1 c. fine chopped celery
1/4 c. fine chopped onions
1 c. mayonnaise
2 cans cocktail shrimp, drained

Bring soup and water to boil, add gelatin and cream cheese. Beat until smooth, add shrimp, celery and onion. Fold in mayonnaise. Put in refrigerator for 12 hours.