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Cucumber-Pineapple Salad Mold Recipe

May 19th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (6 ounce)packagelemon gelatin
  2. 1 1/2cupsboiling water
  3. 1 (8 ounce)packagecream cheese, softened
  4. 1 (8 ounce)cartonsour cream
  5. 1/2cupmayonnaise
  6. 1teaspoonlemon juice
  7. 1teaspoonworcestershire sauce
  8. 1 (15 1/2 ounce)cancrushed pineapple, drained
  9. 1cup seeded and gratedcucumbers(I use the English cucumber, the long thin kind!)
  10. 3/4cup choppedcelery
  11. 1 (4 ounce)jardiced pimentos, drained
  12. 1tablespoonprepared horseradish
  13. 1tablespoon gratedonions
  14. cucumbers, sliced (optional)

DIRECTIONS

  1. Lightly grease a 7-cup mold with vegetable spray.
  2. Dissolve the gelatin in the boiling water; cool slightly.
  3. In a bowl, beat the cream cheese until smooth.
  4. Gradually add the gelatin mixture to the cream cheese; beat well.
  5. Add in the sour cream, mayo, lemon juice, Worcestershire sauce; chill until the consistancy of unbeaten egg whites.
  6. Remove from the fridge; stir in the next 6 ingredients.
  7. Pour into the prepared mold.
  8. Chill until firm (about 5 hours).
  9. Unmold onto a bed of cucumbers slices, if desired.

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