Creamy Shrimp Mousse

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 package (8 ounces) cream cheese, cubed
• 1 cup mayonnaise
• 1 envelope unflavored gelatin
• 6 tablespoons cold water
• 1 can (6 ounces) small shrimp, rinsed and drained or 1/3 cup cooked small shrimp, peeled and deveined
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• Lettuce leaves
• Fresh parsley, optional
• Assorted crackers

1. In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside.
2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
3. Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture.
4. Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight.
5. Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.

condensed cream, cream cheese, mayonnaise, unflavored gelatin, cold water, shrimp, onion, celery, fresh parsley, crackers

Taken from www.tasteofhome.com/recipes/creamy-shrimp-mousse/ (may not work)