Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 package (8 ounces) cream cheese, cubed1 envelope unflavored gelatin3 tablespoons cold water1 cup finely chopped celery1 cup mayonnaise3 tablespoons lemon juice4 green onions, finely chopped1/2 pound cooked shrimp, peeled, deveined and coarsely choppedLettuce leaves and additional shrimp, optionalAssorted crackers
Preparation
In a saucepan, heat soup and cream cheese over medium heat until cheese is melted, stirring frequently. Remove from the heat; set aside to cool.
In a small microwave-safe bowl, sprinkle gelatin over water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 2 minutes or until gelatin is completely dissolved. Stir the gelatin mixture, celery, mayonnaise, lemon juice and onions into soup mixture. Fold in shrimp.
Pour into a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 8 hours or until set.
Invert onto a serving plate. Fill center with lettuce and shrimp if desired. Serve with crackers.
