1 can undiluted tomato soup
1 cup mayonnaise
12 ounces of cream cheese
1 package unflavored Knox gelatin
1/2 cup chopped celery (fine)
1/2 cup chopped onion (very fine)
2 cups tiny shrimp drained
Grease gelatin mold with vegetable oil. Add cream cheese and beat well. Mix gelatin with small amount of hot water to dissolve.
Add this to all of the other ingredients to the soup mixture. Mix well, pour in mold and refrigerate for at least 24 hours before serving.