Molded Shrimp Salad


1 envelope unflavored gelatin
1/2 cup cold water
1 (10 3/4 oz.) can condensed tomato soup
8 oz. cream cheese, room temperature
1 cup mayonnaise
8 oz. cooked shrimp, coarsely chopped
1/2 cup chopped celery
1/3 cup chopped red onion
1/3 cup chopped scallion
1/4 cup drained sweet relish


In a small bowl, combine gelatin in water. Let stand for 5 minutes. Bring tomato soup to a boil in a saucepan on medium heat. Stir in gelatin mixture to dissolve. Remove from heat.

Beat cream cheese smooth. Gradually beat in soup mixture until smooth. Stir in mayonnaise. Chill until partially set (the consistency of unbeaten egg whites) about 40 minutes.

Fold in  shrimp, celery, red onion, scallion, and relish. Coat a 6-cup capacity bundt pan with cooking spray. Pour in shrimp salad mixture. Chill for 6 to 8 hours.

To unmold, place bundt pan in warm water for 15-20 seconds. Remove from water. Place a plate over the pan. Holding the plate in place, invert the bundt pan, giving it a gentle shake to help shrimp mold release onto the plate. Serve with crackers.

Makes 8-10 servings.