Shrimp Spread - cooking recipe

Ingredients

1 can tomato soup
1 (8 oz.) pkg. Philadelphia cream cheese
1/4 c. water
1 c. Hellmann's mayonnaise
1 small finely chopped onion
1 c. finely chopped celery
1 pkg. Knox gelatine
2 tsp. water
15 to 20 small shrimp (1 can), well drained

Preparation

Heat 1/4 cup water and soup in large pan.
Melt in cheese. Beat until smooth.
Dissolve package of gelatine in water and add to soup.
Add mayonnaise.
Fold in onion, celery and shrimp.
Pour into mold greased with Crisco.
Refrigerate 6 to 8 hours.