Shrimp Mousse - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed tomato soup (undiluted)
8 oz. cream cheese
1 Tbsp. unflavored gelatin (1 envelope)
1/2 c. cold water
1 c. mayonnaise
1 c. chopped celery
1/2 c. chopped onion
18 oz. frozen tiny Alaskan shrimp, thawed
fresh parsley

Preparation

In a medium-sized saucepan, heat soup.
Add cream cheese and gelatin which has been softened in 1/2 cup cold water.
Beat until smooth.
Remove from heat.
Add remaining ingredients; mix well. Pour into an oiled mold; chill until set.
Unmold 1 hour before serving; garnish with fresh parsley.
Serve with melba toast or sesame seed wafers.
Yield: 1 (5-cup) mold.