Shrimp Mold - cooking recipe

Ingredients

1 can tomato soup, rinse with 1/2 can water
1 pkg. Knox gelatine, mixed with 1/4 c. water
8 oz. cream cheese
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. onions, chopped
1 c. salad dressing
2 cans small shrimp

Preparation

In a pot, warm together:
tomato soup and Knox gelatine (add gelatine after soup is warm); then stir in cream cheese and beat until smooth.
Add celery, green peppers, onions, salad dressing and shrimp.
Stir well.
Pour into mold and refrigerate until firm.
Serve with serving knife on crackers.
Will keep 3 to 4 days.