2 cans tiny shrimp
1 can tomato soup
1 envelope unflavored gelatin
8 oz. cream cheese
1 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped onion
Drain shrimp and rinse well. Set aside.Bring undiluted soup to a boil. Dissolve the gelatin in 1/2 cup warm water, add to soupand stir well. Beat cream cheese and mayonnaise together. Add the tomato soup andbeat again, mixing well. Fold in celery and onion with a wooden spoon. Fold in theshrimp, being careful not to break the shrimp.Pour into a nice mold and refrigerate for several hours or overnight.Serve with woven wheat or other fairly plain crackers; this mold has enough great flavor without using flavored crackers.