1 1/2 env. Knox gelatin
1/2 c. cold water
1 c. tomato soup
1 lg. pkg. Philadelphia cream cheese (8 oz.)
1 c. mayonnaise
Salt & pepper to taste
2 cans or 1 lb. chopped, cooked shrimp
1 1/2 c. onions & celery (3/4 c. of each)

Dissolve gelatin in 1/2 cup cold water. Add 1 cup hot tomato soup. Mix in 1 large package Philadelphia cream cheese, 1 cup mayonnaise, salt and pepper to taste, 2 cans or 1 pound chopped, cooked shrimp, 3/4 cup chopped onions and 3/4 cup chopped celery. Can be made day ahead and kept under refrigeration. Turn mold out on plate. Serve with crackers.