Molded Shrimp Salad
|Canned shrimp||12 Ounce (1 Large Can Or 2 Small Cans)|
|Philadelphia cream cheese||9 Ounce (3 Packages, 3 Ounce Each)|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|Tomato soup||1 Can (10 oz) (Campbell)|
|Gelatin||1 1⁄2 Tablespoon|
|Mayonnaise||1 Cup (16 tbs)|
|Finely chopped green onions||3⁄4 Cup (12 tbs)|
Soak gelatin in 1/4 c.cold water.
Heat soup to boil and dissolve cheese in it, then gelatin.
Cool and add mayonnaise, seasonings, celery and onions.
Refrigerate and when thickened (not jelled) pour into mold, add layer chopped shrimp and alternate until mold is filled.
Refrigerate; unmold and serve with crackers.
Canned shrimp is better than fresh.
Serves 6 - 8.