1 – 10 3/4 ounce can Cream of Mushroom Soup with Roasted Garlic
8 ounces Philadelphia Cream Cheese
1 bunch green onions
3 lbs. cooked shrimp (Cajun seasoned), coarsely chopped
1 cup mayonnaise
1 tablespoon lemon juice
1 – .25 ounce envelope of unflavored gelatin dissolved in 1/4 cup water.
In a sauce pan heat the soup and cream cheese. Fold in remaining ingredients. Refrigerate. Add gelatin to shrimp mixture and pour entire mixture into a lightly oiled mold. You can use anything as a mold i.e. bowl, copper molds, bundt pan, etc. Serve with your favorite crackers or toast points.