Seafood Spread/Dip

1 can cream of mushroom soup
1 envelope unflavored gelatine
1 cup Miracle Whip salad dressing
1 (8 ounce) brick cream cheese
1/2 cup celery, chopped in small bits
1/4 cup grated Spanish onion
1 (7 ounce) can shrimp, drained
1 (7 ounce) can crab meat, drained, bones removed

Heat the soup and gelatine in a large microwave-safe bowl on medium heat for 3 to 5 minutes, stirring after each minute so the gelatine can melt and the soup will be smoother.

Stir in the remaining ingredients. Blend mixture briefly with electric mixer until all ingredients are incorporated.

Spray a copper mold with non-stick spray. Spoon the dip into the mold until the mixture is level with the top surface of your mold. Refrigerate for at least 6 hours to overnight.