(recipe from Charlene Tilton on Dallas)
1 can (10 ¾ oz.) condensed tomato soup
1 pkg. (8 oz.) cream cheese
2 envelopes unflavored gelatin
1/2 cup cold water
1 lb. shrimp, cooked, peeled, deveined, and chopped
1 cup mayonnaise
3/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1 tsp. Worcestershire sauce
1 tsp. fresh lemon juice
Combine soup and cream cheese in a double boiler; stir until smooth. Remove from heat; cool slightly.
Separately dissolve together gelatin and cold water; mix and let stand for 5 minutes Stir into hot soup mixture. (Cool) very important.
Mix remaining ingredients together; add to cool soup mixture. Mix.
Pour into a sprayed mold. Cover and chill overnight.
Unmold mousse onto a chilled serving plate.
Garnish tray with parsley, if desired. Serve immediately with crackers. Very
Yummy!!! :))
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