|1 can tomato soup
1/2 c. water
1 c. mayonnaise
1/2 c. chopped celery
1 lb. cooked, cleaned and chopped shrimp
pkg. Knox gelatin
8 oz. cream cheese
1/2 c. chopped onion
1/2 c. chopped green pepper
Heat soup to boiling, remove from heat.
Dissolve gelatin in water, add to soup. Mix cream chese and mayonnaise, add to soup mixture. Beat with beater until smooth. Add remaining ingredients, blend well.
Place in mold, refrigerate two days before serving. Serve on slices of cucumbers or crackers.
Note: Canned crabmeat or lobster may be substituted for shrimp.