This is a recipe from the 1960's and was probably originally on the side of a Campbell Tomato Soup can or on the Philadelphia Cream Cheese box.
Course
Appetizer
Cuisine
Canadian
Prep Time20minutes
Cook Time5minutes
Total Time25minutes
Servings20
AuthorValerie Lugonja
Ingredients
1can tomato soup
12ozcream cheese
1cupmayo
1 1/2package gelatin or 6 sheets of gelatin
4 100gramcans shrimp, drained and patted dry
2/3cupcelery, finely chopped (1-2 stalks)
2/3cupgreen onion, finely chopped (one bunch, or 6 green onions)
Instructions
Place the first 2 ingredients into the top of a double boiler to melt the cheese and combine together, without lumps
Prepare gelatin sheets in cold water as per directions on package or sprinkle powdered gelatin over water as per instructions on package; mix into soup mixture
Add all other ingredients to soup mixture; stir well to combine
Pour into a mould; refrigerate overnight, or until set
Unmould and serve with crackers or fresh vegetables
Recipe Notes
I made 24 tiny pots 1/4 cup each for Amy's Baby Shower and had "just enough" exactly. No tasting, and you will get 24 servings 1/4 cup each.