Shrimp Mousse

1 can (about 12 ounces) condensed tomato soup 1 envelope (.25 ounces) plain gelatin #189; cup cold water 8 ounces cream cheese or Neufchatel, softened 1 cup mayonnaise #189; cup onion, diced #189; cup celery, diced 4-5 ounces shrimp, cooked and deveined; chopped Cocktail rye or crackers to serve Grease an aluminum or plastic mold. In a large sauce pan, bring undiluted soup to a boil. In a small bowl, dissolve gelatin in cold water; add to soup. Stir in cream cheese until melted. Allow to cool 10 minutes before stirring in mayonnaise, onion, celery and shrimp. Pour into prepared mold and chill overnight before serving. Serves 12.