Cucumber-Pineapple Salad Mold

Submitted by Kittencalrecipezazz

"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."

 

• Ready In: 5hrs
• Ingredients: 14
• Serves: 12

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.