Shrimp Salad - cooking recipe

Ingredients

2 small cans shrimp*
1 (12 oz.) cream cheese (warm)
1 can tomato soup
1 c. mayonnaise
1 envelope Knox gelatine
1/2 c. finely chopped celery
1/2 c. finely chopped onion

Preparation

Heat soup.
Do not boil.
Mix gelatine in 1/4 cup cold water. Stir into soup and cool.
Crush 1 can shrimp with fork (may use blender, but only for a second; if over blended can make mixture too thin).
Mix with other ingredients.
Layer mixture with second can of whole shrimp*.
Refrigerate overnight.
Serve with Ritz crackers.