Congealed Shrimp Salad - cooking recipe

Ingredients

1 can tomato soup
3 (3 oz.) cream cheese
1 envelope gelatin
1/2 c. cold water
2 Tbsp. mayonnaise
1 c. finely chopped raw vegetables (celery, onions, green peppers)
1 lb. shrimp

Preparation

Heat soup to boiling point; remove from heat and add cheese. Beat on medium speed until well blended.
Soak gelatin in cold water for 5 minutes.
Add to soup mixture and stir until gelatin dissolves.
Cool but do not let thicken. Add all remaining ingredients and pour into mold.
Serves 9.