1 can tomato soup, diluted 3 (3 oz.) package cream cheese 2 tablespoons plain gelatin (dissolved in 1/2 cup water) 1 cup mayonnaise 1 1/2 to 2 cups chopped celery 1 cup chopped green pepper 1 medium onion, chopped 1 (6 1/2 oz.) can shrimp
Preparation
Bring soup to boil. Add cream cheese. Cook until melted. Add gelatin and cool in refrigerator. Add other ingredients and pour into lightly oiled pan. Refrigerate until firm. Double the shrimp recipe for a 9 x 13 inch pan.
