 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
From Bettina Chin at Madison Middle School. Ingredients:
1 (8 ounce) can crushed pineapple, undrained |
1 (3 ounce) package lime gelatin |
1 cup boiling water |
cucumber, sliced thin (10 slices) |
1 envelope knox gelatin |
1/2 cup cold water |
1 (8 ounce) package cream cheese, softened |
1 cup mayonnaise |
3/4 cup drained and shredded cucumber |
Directions:
1. Drain pineapple, reserving liquid. Dissolve lime gelatin in boiling water; add 3 Tblsp. reserved pineapple liquid and cold water. Chill until thick,but not set. Pour 1/2 cup gelatin mixture into lightly oiled 6 1/2 cup ring mold; arrange cucumber slices (slightly overlapping) in gelatin. Top with rest of gelatin. Chill until almost set. Mix together unflavored gelatin and 1/2 cup water in pan; stir over low heat until dissolved. Add enough cold water to remaining reserved pineapple liquid to measure 1/3 cup; stir into gelatin. Gradually add gelatin mixture to combined cream cheese and mayonnaise, mixing until well blended. Chill until thickened but not set; fold in cucumber and pineapple. Pour over molded layer and chill until firm. Unmold.
|
|