Shrimp Spread

• 1 can tomato soup (undiluted)
• 1 (8 oz.) pkg. cream cheese, softened
• 1 1/2 Tbsp. unflavored gelatin
• 2 Tbsp. water
• 1 c. mayo
• 1 Tbsp. Worcestershire sauce
• 2 cans (4 1/2 oz.) shrimp, drained
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped onions
• crackers

1. Heat tomato soup to boiling.
2. Remove from heat and add cream cheese.
3. Stir until smooth.
4. Soften gelatin in water.
5. Add to soup mixture and stir until gelatin is dissolved.
6. Add mayo, Worcestershire sauce and mix well.
7. Refrigerate until slightly thickened.
8. Add shrimp, celery and onions.
9. Pour into lightly greased 6-cup ring mold.
10. Refrigerate until firm.
11. Unmold on lettuce leaves.
12. Serve with crackers.

tomato soup, cream cheese, unflavored gelatin, water, mayo, worcestershire sauce, shrimp, celery, onions, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1014782 (may not work)