• 1 can (10 oz fl.) of Aylmer tomato soup, undiluted.
• 5.3 oz of cream cheese (Philadelphia)
• 1 cup of mayonnaise
• 1 1/2 envelope of gelatin (0.4 oz)ou(10 1/2 g.) diluted in some boiling water
• 1/2 cup of cold water
• 3 cans of 4oz fl., of medium shrimps
• 1/2 cup of finely chopped celery
• 1/4 cup of finely chopped onion
• salt and pepper to taste

1. Bring the soup to a boil, stirring constantly and reduce heat to low. Add the cream cheese and melt. Add gelatin already taken and the cold water. Refrigerate for a period of about 1/2 hours.
2. Combine mayonnaise, shrimp, onion, celery together, salt and pepper to taste. After refrigerated part 1, mixed it all together and stir well.
3. Pour all into a mold, cover and put in the fridge for a other period of 6 hours.
4. Unmold your foam and serve with crackers and bread.

Preparation : 40 minutes (including refrigeration)
cooking : 5 to 7 minutes
Makes : 12 servings