1thaw shrimp and pat dry with paper towel.
place cream cheese unwrapped on platter and pat to about 1/2 inch thick. cover with shrimp. cover with cocktail sauce. serve with crackers.
2cocktail sauce: 16 oz of ketchup-hot or tangy-if you can find it or heinz if can't. 8 oz of silver springs red label prepared horsradish. 1 Tbs of lemon juice. mix. if you want it less hot/tangy can use less horsradish. my family likes it where it makes your scalp tingle.