Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 package (8 ounces) cream cheese, cubed1 cup mayonnaise1 envelope unflavored gelatin6 tablespoons cold water1 can (6 ounces) small shrimp, rinsed and drained or 1/3 cup cooked small shrimp, peeled and deveined3/4 cup chopped onion1/2 cup chopped celeryLettuce leavesFresh parsley, optionalAssorted crackers
Preparation
In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside.
Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture.
Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight.
Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.
