|Unflavored gelatin||2 Tablespoon (2 Envelope)|
|Cold water||2 Cup (32 tbs)|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Lemon juice||1 Tablespoon|
|Cream cheese||8 Ounce, softened (1 Package)|
|Diced cooked shrimp||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Green onion||2 Tablespoon, chopped|
In saucepan, sprinkle gelatine on cold water to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat; gradually stir in soup and lemon juice.
Stir cream cheese until smooth; gradually blend in gelatine mixture.
Chill until slightly thickened.
Fold in remaining ingredients.
Pour into 1-quart mold.
Chill until firm.
Unmold and serve on crisp salad greens.