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.