Cucumber-Pineapple Salad Mold |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 12 |
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This is such a delicious summertime salad, with a wonderful blend of flavors, I have served this quite often at my BBQ parties, and everyone just loves it, this can also be made in a glass baking dish, and just scooped out when served. If you are planning to mold this salad, I suggest to serve it on top of a bed of sliced cucumbers, it makes for a nice presention. I hope that you enjoy this as much as we do. Plan ahead this salad needs to chill until set. Prep time includes chilling time. Ingredients:
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) |
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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