Shrimp Dip IV

1 (10.75 ounce) can condensed tomato soup

1 cup mayonnaise

1 (8 ounce) package cream cheese, softened

1 envelope (1 tablespoon) unflavored gelatin

2 (4 ounce) cans small shrimp, drained

½ cup chopped celery

½ cup chopped onion

½ cup chopped green bell pepper

1 tablespoon Worcestershire sauce

1 teaspoon prepared horseradish

salt and pepper to taste

In a medium saucepan, heat tomato soup (undiluted) to boiling. Meanwhile, in a small bowl, soften the gelatin in 1/4 cup of water.

In a mixing bowl, combine mayonnaise, softened cream cheese and softened gelatin. Mix thoroughly. Fold in shrimp, celery, onion, green pepper. Mix thoroughly. Blend in horseradish, Worcestershire sauce, salt and pepper.

Pour mixture into a 5 or 6 cup refrigerator mold, or into two smaller molds. Refrigerate for at least 2 hours.