1 can Tomato soup
8 oz. Pkg. Cream Cheese
1 ½ pkgs. Unflavored gelatin
1 cup mayonnaise
¾ cup finely chopped celery
¾ cup finely chopped onion
1 can small shrimp, crumbled
Grease mold with mayonnaise. Heat soup in double boiler. Soften cream cheese and add to soup gradually, blending well. Mix gelatin with ¼ cup of shrimp liquid and add to soup and cheese mixture. Cool for 15 minutes. Add 1 cup of mayonnaise, shrimp, celery and onion. When mixture begins to thicken, pour into mold and regrigerate. When it has set completely, serve with crackers.
This recipe was given to me by Carolyn Riser when we lived in Gulfport.