Shrimp Mousse

2 cans small shrimp (from tuna section)drained

1 can tomato soup

1 1/2 tblsp Knox Unflavored Gelatin

1 8 oz pkg cream cheese

1 cup mayonnaise

1/4 cup chopped onion

3/4 finely cup chopped celery

Soak gelatin in 1/4 cup cold water; heat soup to boiling; add cream cheese and dissolve thoroughly.  Add gelatin; cool.  Add mayo, onion, celery and shrimp.  Pour in mold and let set 2 hours in refrigerator or over-night.  Unmold onto plate and serve with crackers.

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