Shrimp Mold - cooking recipe

Ingredients

1 can tomato soup
1 pkg. Knox gelatine
1 (8 oz.) cream cheese
2 (4 oz.) cans small shrimp, drained
1 c. fine chopped celery
1/4 c. chopped onions
1 c. mayo

Preparation

Bring soup to a hard boil.
Remove from heat.
Add gelatine and cream cheese.
Beat until completely blended.
Stir in shrimp, celery and onions.
Gently fold in mayo.
Refrigerate 8 to 10 hours.
Serve with crackers.