Crab Dip - cooking recipe

Ingredients

1 can low-fat cream of mushroom soup
1 (8 oz.) pkg. low-fat cream cheese
1 pkg. Knox gelatine
1 c. Weight Watchers mayonnaise
1/2 c. diced celery
2 Tbsp. green onion, chopped finely
1 pkg. imitation crab (to equal 1 crab)

Preparation

Heat together the soup and gelatine until hot.
Add remaining ingredients and mix well.
Cool to set.
Serves 10 to 15 as an appetizer.