1 1/2 Tbls. Knox Gelatin
2 sm. cans Shrimp
1 can Tomato Soup
3 sm. or 1 lg. Philadelphia Cream Cheese
3/4 c. Celery chopped fine
3/4 c. Onion chopped fine
1 c. mayonnaise
Salt & Pepper to taste
Dissolve gelatin in 1/4 cup water. In double boiler bring soup to boiling point and completely dissolve cream cheese and gelatin in it. Let cool. Add mayonnaise, celery, onion and seasonings. Let firm about 5 minutes in refrig. Add shrimp, which has been broken up slightly, and put in well greased ring mold (grease mold with mayonnaise). Firm. Serve with crackers. (Do not add milk or water to tomato soup).