SHRIMP MOLD

SERVES: 8-12 as an appetizer

INGREDIENTS:

1 can         Cream of Tomato soup – undiluted

1 C            mayonnaise

3 oz.         Philly cream cheese

1 pkg.       unflavored gelatin dissolved in 1/4 C warm water

1 C            minced celery

1/2 C         minced onion

16-20 oz.   frozen shrimp - small, peeled, deveined

       

DIRECTIONS:

Heat the soup in a saucepan – remove from heat and all mayonnaise, cream cheese and gelatin.  Beat on low until smooth.

Add remaining ingredients and pour into a well-oiled mold.  Refrigerate until firm.

Serve with crackers