|Unflavored gelatin||1 1⁄2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Canned tomato soup||10 Ounce (1 Can)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Cooked shrimp||9 Ounce, coarsely chopped|
|Mayonnaise||1 Cup (16 tbs)|
|Onion||1 Small, grated|
|Diced celery||3⁄4 Cup (12 tbs)|
|Prepared horseradish||1 Tablespoon|
Dissolve gelatin in cold water; set aside.
In a medium-size saucepan, heat soup over low heat.
Add gelatin mixture and stir until dissolved.
Add cream cheese; remove from heat and beat until well blended.
Add remaining ingredients.
Pour into a well-oiled 1-quart mold.
Chill until firm.
Makes 8 to 10 servings.