Shrimp Mold (we called it a dip anyway)
http://www.campbellskitchen.com/reci...imp-mold-25764

3 tablespoons cold water
1 tablespoon unflavored gelatin
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom
Soup
1 package (8 ounces) cream cheese, softened
1 can (about 7 ounces) canned shrimp, rinsed and drained
1 cup mayonnaise
2 stalks celery, finely chopped (about 1 cup)
4 green onions, finely chopped (about 1/2 cup)

How to Make It

1. Pour the water into a small bowl. Sprinkle the gelatin over the
water and let stand for 5 minutes.

2. Heat the soup in a 3-quart saucepan over medium heat until hot,
stirring occasionally. Remove the saucepan from the heat. Stir the
gelatin mixture into the saucepan. Let stand for 10 minutes.

3. Stir the cream cheese, shrimp, mayonnaise, celery and onions in the
saucepan. Pour the soup mixture into a 6-cup mold. Refrigerate
overnight. Unmold onto a serving plate. Serve with crackers.

My favorite scoops were carrots cut on the bias and Wheat Thins. YMMV

I stirred the cream cheese into the hot soup/gelatin mixture without
waiting. Then I dumped everything except the mayo in. I waited for
it to cool a bit before I added the mayo because I learned by
experience that it's not a good idea to add it any sooner.

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sf