Shrimp Mousse

1 can (10 ounce) condensed tomato soup
3 packages (3 ounce) Philadelphia cream cheese, softened, cut into chunks (can use light)
1 envelope unflavored gelatin
1/4 cup cold water
2 cup peeled cooked shrimp (about 1 pound), cut into pieces
1 cup mayonnaise (can use reduced-fat or fat-free)
1 small onion, grated
1 to 2 Serrano pepper minced
1/2 cup finely chopped celery dash of each: garlic powder, salt and freshly ground black pepper
1 tablespoon fresh lemon juice
2 tablespoons snipped fresh parsley
Bland crackers

Place undiluted soup in a large saucepan over medium heat and add cream cheese; heat, stirring, until cream cheese has melted. In a small bowl, soak gelatin in cold water until dissolved: stir into hot cheese mixture. Cool about 30 minutes.

In food processor, chop shrimp, onion, and celery. Place in mixing bowl; add mayonnaise, garlic powder, salt, black pepper, lemon juice, and parsley; stir to blend. Pour mixture into a large (2-quart) oiled mold, and chill until set.

When ready to serve, run a knife blade around the edge of the mold, then dip the mold quickly in hot water. Invert onto a serving plate.

You can also divide up into 6 smaller molds to place around the party.

*Serve with Texas Aggie Firecrackers... see recipe.

Makes 10 to 12 servings.

*Note: Substitute 1 package chive cream cheese for package plain cream cheese for a nippier flavor. If desired, add 2 teaspoons prepared horseradish to mayonnaise.