Carolina Shrimp Mousse Mold

I love to put my Tupperware mold to good use and since I am to bring an appetizer to a bbq this evening, I decided to make a shrimp mousse mold.  Being in the upper 80's here in North Carolina, something light & cool will fit the bill & this recipe will feed a crowd.  There are a number of recipes for shrimp molds but I like the combination of shrimp and tomato so here's a recipe and adapted it to my own taste. 

Ingredients:

1 (10.75 ounce)can condensed tomato Soup 2 (.25 ounce) envelopes unflavored gelatin ¼  cup cold water ¼ cup white wine 8 ounces low fat cream cheese, softened 1 cup light mayonnaise 1 pound cooked shrimp, shelled &    deveined 1 cup minced celery ½ cup green onions, minced 1 teaspoon horseradish 1/4 teaspoon Old Bay seasoning

Directions:

1.	Heat soup in a small saucepan.
2.	In a medium bowl, stir gelatin into cold water & wine. Mix hot tomato soup into the gelatin liquid.
3.	In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, green onions, horseradish and Old Bay seasoning.
4.	Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving. Garnish with thinly sliced cucumbers or lemon. Serve with crusty bread, crackers, or veggies.