Mrs. Delnegro's Shrimp Mold

For my cooking instruction, MDM gave me a 5-cup arched fish mold and this recipe. I think she served this at every cocktail party she ever threw, so that was her best advice. We kids loved the leftovers! Mrs. Michael Delnegro submitted this to the Alexandria VA TWIG cookbook, "A Heritage of Good Tastes". Serve with crackers and raw vegetables. Times do not include chilling. Isn't it nice to have a food processor these days!

• Ready In: 20 mins
• Serves: 20-30
• Yields: 4 cups

Ingredients

• 10  ounces  condensed tomato soup (1 can)
• 1 (1/4ounce) package unflavored gelatin
• 1⁄4 cup water, cold
• 8  ounces cream cheese, softened
• 1  cup celery, finely chopped
• 1⁄2 cup onion, finely chopped
• 1  lb  cooked shrimp, finely cut
• 1  cup mayonnaise

Directions

1. Spray 4- or 5-cup mold with cooking spray.
2. Heat soup to boiling.
3. Mix gelatin and cold water. Add to soup.
4. Add softened cream cheese and blend.
5. Add remaining ingredients.
6. Pour into greased 4- or 5-cup mold and chill overnight.