Cucumber-pineapple Salad Mold

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 12
• 1 (6 ounce) package lemon gelatin
• 1 1/2 cups boiling water
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) carton sour cream
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon worcestershire sauce
• 1 (15 1/2 ounce) can crushed pineapple, drained
• 1 cup seeded and grated cucumber (i use the english cucumber, the long thin kind!)
• 3/4 cup chopped celery
• 1 (4 ounce) jar diced pimentos, drained
• 1 tablespoon prepared horseradish
• 1 tablespoon grated onion
• cucumber, sliced (optional)

Recipe

• 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.