Instructions: Dissolve gelatin in lukewarm water. Heat soup and add crawfish. Cook for 20 minutes on medium heat. Stir often to prevent sticking. Add cream cheese, onions and celery.

Cook until cheese is melted. Add gelatin and mayonnaise and stir well until blended. Remove from heat.

Add baking soda and stir quickly while mixture foams. Prepare the molds by coating with extra mayonnaise or spraying with PAM.

Pour the mixture directly into molds. Allow to set overnight.

Yields 6 cups.

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