Shrimp Mold

2 cans tiny shrimp (4 1/2 oz. each)

1 can Campbell's tomato soup

2 envelopes Knox gelatin

8 oz. cream cheese

1 cup mayonnaise

1 cup diced vegetables (1/3 cup each: green pepper, onion,and celery)

Drain juice from shrimp (1/2 cup) into small container, sprinkle gelatin into juice, stir and set aside to soften. Put soup into small saucepan, add softened cream cheese and place over low heat, stirring until cheese is blended well with soup. Remove from heat, stir in softened gelatin and mayonnaise, blending well. Add chopped vegetables and shrimp. Pour into mold and refrigerate until firm (at least four hours). Makes about 5 1/2 cups of mixture. Serve with asstd. crackers.

Note: Instead of canned shrimp, I used 8 oz. cooked, cleaned fresh shrimp, sliced thin then 4 oz. water to dissolve gelatin.