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Shrimp and Veggie Mold
Shrimp and Veggie Mold

Shrimp and Veggie Mold

7 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3/4 can (10 ounce) tomato soup
1 package (8 ounce) PHILADELPHIA Cream Cheese, room temperature
1 package unflavored gelatin
1/4 cup boiling water
1 can shrimp, drained
1/4 cup green onions, finely chopped
1/4 cup green pepper, finely chopped
1/4 cup celery, finely chopped
1/4 cup Kraft Mayonnaise (NOT MIRACLE WHIP)
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Let's Make It
1
Bring soup to a boil till hot, then turn down the heat to 5 and add the cream cheese. Mix until smooth. Remove from heat.
2
In a cup dissolve unflavored gelatin in boiling water. When it’s dissolved, add to the soup mixture. Add remaining ingredients and stir.
3
Use a 5-6 cup mold. Spray mold with Pam or grease with oil. If it’s a Tupperware mold, you don’t need to grease it. Chill till firmly set, several hours.
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