Cold Shrimp Mold - cooking recipe

Ingredients

1 can tomato soup
1/3 c. water
1 pkg. Knox gelatine
8 (8 oz.) pkg. cream cheese, softened
1 c. diced celery
1/2 c. diced onion
1 c. mayonnaise
1 lb. shrimp, cooked and cut up

Preparation

Bring undiluted soup to boil.
Dissolve gelatine in 1/3 cup cold water and add to hot soup.
Add cream cheese and beat with rotary beaters until smooth.
Let cool (takes about 5 minutes); add rest of ingredients.
Pour into a mold that has been greased with mayonnaise and refrigerate for at least 24 hours.
(Can be made a couple of days ahead.)
Unmold and serve with Ritz crackers or serve on lettuce as a salad.