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1 can tomato soup
1 cup mayonnaise
1 package knox gelatin
2 cans tiny shrimp
3/4 cup celery (chopped)
1/4 cup onion
8 oz cream cheese

Use 1/2 of tomato soup and warm it in a saucepan.

Dissolve 1/4 cup warm water and gelatin.

Mix soup and gelatin.

Blend remaining soup, mayonnaise and cream cheese in a blender until smooth.

Add onions and saucepan mixture (it turns pink).

Pour in a bowl.

Fold in celery and shrimp.

Pour into a mold and chill.

Serve with crackers.

From the recipe box of Irene Johnson (compliments of Donna Sleap)