1 can cream of shrimp soup1 (8 oz.) cream cheese1 pkg. Knox gelatin1 (10 oz.) box cooked shrimp, thawed1 c. mayonnaise1/4 c. finely chopped onion1/2 c. finely chopped celery
Use double boiler and mix soup, gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Put in mold and chill at least 8 hours.