1 can tomato soup
1 envelope Knox gelatin
3/4 cup celery, chopped fine
2 cans shrimp, drained (save liquid)
dash salt and pepper
1 8-ounce pkg. cream cheese
1 cup mayonnaise
3/4 cup green onion, chopped fine

Soak gelatin in 1/4 cup shrimp liquid. Heat soup to warm, add cream cheese, blend until melted. Add gelatin. Cool for 15 minutes. Blend in mayonnaise, celery, green onion, salt, and pepper. Pour into gelatin molds. Refrigerate until firm. Unmold, garnish with parsley. Serve with crackers.