1 1/2 envelopes Knox gelatin
1/4 c. cold water
1 can undiluted tomato soup
3 sm. pkgs. Philadelphia cream cheese
1 c. mayonnaise
3/4 c. celery, chopped fine
2/3 c. green bell pepper, chopped fine
1/3 c. onion tops, chopped fine
1 tbsp. lemon juice
1 tbsp. hot sauce
1 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 c. cold water
1 can undiluted tomato soup
3 sm. pkgs. Philadelphia cream cheese
1 c. mayonnaise
3/4 c. celery, chopped fine
2/3 c. green bell pepper, chopped fine
1/3 c. onion tops, chopped fine
1 tbsp. lemon juice
1 tbsp. hot sauce
1 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
Preparation:
Heat soup and cream cheese, stirring until the cheese is melted. Remove from heat. Dissolve gelatin in the cold water and add to the soup/cheese mixture. Add the remaining ingredients and stir well. Pour the mixture into a greased gelatin mold and chill at least three hours. Serve with your favorite cracker. If available crawfish can be substituted for the shrimp.