2 (2 1/4 oz.) cans tiny or
8 oz. can tomato soup
1 envelope unflavored gelatin
1 (8 oz.) pkg. cream cheese
2/3 c. mayonnaise
1/2 c. chopped scallions
1/2 c. chopped celery
Dissolve gelatin in 3 tablespoons cold water. Pour soup
in pan and heat. Add gelatin, stirring until dissolved. Stir
in cream cheese; beat until blended. Add mayonnaise, drained
shrimp, scallions and celery. Pour in 1 quart mold. Refriger-
ate several hours until firm. Serve with crackers.
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