1 can tomato soup, 1 eight ounce package cream cheese, 2 small packages of Knox gelatin, 1/2 cup cold water, 1 cup mayonnaise, 1/2 cup onion, finely chopped, 1/2 cup bell pepper, finely chopped, 1 cup celery, finely chopped.
Heat soup in double boiler. Add gelatin which has been dissolved in water. Add cream cheese gradually. Blend until smooth. Let cool and add mayonnaise and vegetables. Put in round mold overnight. Serve on a platter with boiled shrimp all around it.
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