Nita Bates Dineen

• 1 tbsp Knox unflavored gelatin
• 1 can cream of mushroom soup
• 6 oz. cream cheese
• 1-7 oz. can crab meat
• 1 C chopped celery
• 1/2 C chopped parsley
• 1 C mayonnaise
• Onion powder to taste

Mix gelatin with enough hot water to dissolve. Heat soup and add gelatin. Remove from heat. Add remaining ingredients. Put mixture in a three cup mold which has been sprayed with Pam. Refrigerate until firm. Unmold. Serve with crackers or chips.