Shrimp And Crab Salad

• 1 (8 oz.) pkg. cream cheese
• 1 can tomato soup (condensed)
• 2 pkg. Knox gelatine
• 1/4 c. cold water
• 1/2 c. boiling water
• 1/2 tsp. salt
• 1/2 tsp. Worcestershire
• 3 drops Tabasco sauce
• 1 Tbsp. horseradish
• 1 c. mayonnaise
• 1/8 tsp. dry mustard
• 1/4 c. chopped green onions
• 1/4 c. chopped celery
• 1/4 c. chopped bell pepper
• 20 stuffed olives, sliced

1. Place cream cheese and tomato soup in double boiler.
2. Melt, stirring, until smooth.
3. Soften gelatine in cold water.
4. Dissolve in hot water, then stir into soup mixture.
5. Add seasonings and let partially set.
6. Add 1 can white crabmeat and 1/2 cup fresh, cooked shrimp, cut in small pieces.
7. Let partially set, then add mayonnaise, onions, celery and olives.
8. Stir until well blended and place in salad mold.

cream cheese, tomato soup, gelatine, cold water, boiling water, salt, worcestershire, tabasco sauce, horseradish, mayonnaise, dry mustard, green onions, celery, bell pepper, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562388 (may not work)