Pink Shrimp Salad
- 1 can shrimp
- 1 cup celery, chopped fine
- 1/2 cup or small bottle stuffed olives
- 2 packages cream cheese
- 1/2 cup tomato soup
- 1 small can peas
- 1 cup Miracle Whip
- 1 1/2 envelopes Knox gelatin
Mix shrimp, celery, peas, olives and Miracle Whip. Bring soup to boil. Add cheese. Cook carefully over low heat. Do not scorch. Soak gelatin in 1/2 cup cold water for 5 minutes. Add 1/2 cup hot water and add to tomato soup mixture. Add all to first mixture. Makes 8 individual molds or large mold. No dressing necessary.
By Robin from Washington, IA
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