• Cooking Time:
  • Servings: 40
  • Preparation Time: 15 min + CHILLING



  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup mayonnaise
  • 1 envelope unflavored gelatin
  • 6 tablespoons cold water
  • 1 can (6 ounces) small shrimp, rinsed and drained or 1/3 cup frozen small cooked shrimp, thawed
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • Lettuce leaves
  • Fresh parsley, optional
  • Assorted crackers


  • In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside.
  • Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
  • Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture.
  • Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight.
  • Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers. Yield: 5 cups.

Categories: Topping 
© 2006-2017 BakeSpace, Inc. All Rights Reserved