• 1 can cream of mushroom soup
  • 2 (3-ounce) package cream cheese
  • 2 (6 1/2-ounce) cans shrimp
  • 1 tablespoon gelatin (1 package)
  • 2 tablespoons cold water
  • 1 cup mayonnaise
  • 1/2 cup chooped celery
  • 3 green onions, chopped
  • Dash lemon juice
  • Directions

    Over low heat melt soup and cream cheese. Mash shrimp. Dissolve gelatin in cold water. Add shrimp, then stir in the rest of the ingredients. Pour in a 4-cup mold. Chill for at least 4 hours. Serve with crackers. This is delicious stuffed in an avocado half and served as a salad.

    Serves 8 to 10

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