Tuna Mousse - cooking recipe

Ingredients

2 (1/4 ounce) envelopes unflavored gelatin, dissolved in
1/2 cup cold water
1 (15 ounce) can condensed tomato soup
1 (8 ounce) package cream cheese, softened
1 (12 ounce) can tuna, water packed, drained
1 cup mayonnaise
2 tablespoons white horseradish
3/4 cup finely chopped celery
3/4 cup finely chopped onion
1 teaspoon Worcestershire sauce
salt and pepper
Tabasco sauce

Preparation

In a small saucepan heat gelatin in water over low heat, stir until thickened.
In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended.
Add gelatin mixture, then set aside to cool.
In a large bowl, flake tuna.
Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings.
Mix well until smooth.
Pour into a fish mold that has been well sprayed with cooking spray.
Refrigerate until set, at least 2 hours.
Unmold onto serving platter.
Serve with crackers.