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Tomato Shrimp Mold
1 c. diced celery
1 c. slivered almonds
2 tbsp. Knox gelatine dissolved in 1/4 c. water
1 can Campbell's Tomato soup and 1/2 c. water
1 (8 oz.) pkg. Philadelphia Cream Cheese
1 very sm. grated onion (not chopped)
2 tbsp. vinegar
1 c. mayonnaise
1/2 green pepper
1 1/2 lbs. shrimp or crab
Instructions
Combine vinegar, cream cheese, soup and 1/2 cup water in blender. Stir gradually into mayonnaise, beginning with small portions. Warm a cup of this mix, to which you add softened gelatin. Gradually combine everything but shrimp. Line bottom of 9 inch square cake pan with shrimp. Cover with mix which has been chilled until almost jelled. Makes 9 large servings.
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