Shrimp Dip

1 can tomato soup
1 8 oz cream cheese
1 large lemon jello
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 or 3 cans tiny shrimp

Melt soup and cheese.
Disolve jello in 1/2 cup of hot water.
Combine all ingredients, mixing well.
Refrigerate at least a couple of hours before serving.
(Optional--dash of tobasco)