Shrimp Dip For 30

Ingredients:
- 2 envelopes Knox gelatine
- 2 small cans shrimp or 1 c. fresh cooked, drained and crumbled shrimp
- 1 can tomato soup
- 3 (3 oz.) pkg. Philadelphia cream cheese
- 1 c. mayonnaise
- 3/4 c. finely chopped celery
- 1/2 c. finely chopped onions
- salt and pepper to taste

Directions:
- Dissolve gelatine in 1/2 cup hot water.
- Heat soup in double boiler; add gelatine, cream cheese, celery, onions and seasonings. Mix until blended; refrigerate 5 minutes, then add crumbled shrimp and pour in ring mold sprayed with Pam.
- Refrigerate 5 hours; unmold and serve with crackers or large chips.