1 1/2 Tbsp. Knox gelatin
2 small cans shrimp, drained (best if chopped or broken)
3/4 c. celery, finely chopped
1 c. mayo (fat-free)
1/2 tsp. lemon juice
1 can tomato soup (undiluted; Campbell's Healthy brand)
12 oz. cream cheese (less fat/fat-free)
3/4 c. green onion, cut small
dash of Tabasco
salt and pepper to taste

Dissolve gelatin in 1/4 cup water. Bring soup to boil. Add gelatin and cream cheese to hot soup. Cook over medium heat until mixture is smooth. Allow mixture to cool to lukewarm. Add mayo, celery, onion and seasonings. Let stand in refrigerator for 5 to 10 minutes until thick. Add broken shrimp and place in well oiled mold until firm. Serve with crackers.