TOMATO SHRIMP MOLD

1 can Campbell's Condensed Cream of Tomato Soup
1 (8 oz.) pkg. Philadelphia Cream Cheese
1/2 cup water
2 tbsp. vinegar
1 cup mayonnaise
2 tbsp. Knox gelatin dissolved in 1/4 cup water
1 cup diced celery
1 cup slivered almonds
1 very small grated onion (not chopped)
1/2 green bell pepper, finely chopped
1 1/2 lbs. shrimp or crab, cold

Combine soup, cream cheese, water, and vinegar in blender.

Stir soup mixture gradually into mayonnaise.

Warm 1 cup of this mixture. Stir in softened gelatin until dissolved.

Gradually add remaining soup mixture. Stir in celery, almonds, onion, and green pepper. Chill until almost jelled.

Line bottom of 9 inch square cake pan with shrimp. Cover with gelatin mixture. Refrigerate until set. Turn out onto plate to serve.

Makes 9 large servings