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Shrimp and Veggie Mold
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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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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