Shrimp Aspic Salad

• 24 oz. can V-8 juice
• 2 envelopes unflavored gelatin
• 1 large bell pepper, finely chopped
• 1 onion, finely chopped
• 2 1/2 c. finely chopped celery
• dash of Worcestershire sauce
• dash of Tabasco sauce
• 1 Tbsp. garlic salt
• 1 tsp. salt
• 3 small cans shrimp (1 can to each 1 c. juice)
• 8 oz. cream cheese
• milk

1. In small container, mix gelatin with small amount V-8 juice and heat in boiling water.
2. When completely dissolved, mix with remaining juice.
3. Stir well.
4. Add bell pepper, onion, celery, Worcestershire and Tabasco sauces, garlic salt, salt and shrimp; mix well.
5. Add milk to cream cheese until smooth.
6. Pour into molds. Pour V-8 mixture over cream cheese; chill.
7. Fills 20 molds.

unflavored gelatin, bell pepper, onion, celery, worcestershire sauce, tabasco sauce, garlic salt, salt, shrimp, cream cheese, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244406 (may not work)