Cucumber Sour Cream Mold

Great St. Patrick's green color! Saw this on the Kraft website. Cook time is setting time.

• Ready In: 11 hrs 10 mins
• Serves: 10

Ingredients

• 1 1⁄2 cups boiling water
• 1 (8 ounce) package  lime gelatin (8-serving size)
• 1⁄4 teaspoon salt
• 1 1⁄2 cups cold water
• 1  tablespoon lemon juice
• 1⁄2 cup sour cream
• 1⁄2 cup  whipped cream
• 1  medium cucumber, peeled, seeded and chopped (about 1-1/2 cups)
• 2  tablespoons  finely chopped onions
• 1  teaspoon dill weed

Directions

1. Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved.
2. Add cold water and lemon juice; stir.
3. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
4. Mix sour cream and dressing until well blended.
5. Stir into thickened gelatin.
6. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression).
7. Stir in cucumber, onion and dill weed.
8. Pour into 5-cup mold sprayed with cooking spray.
9. Refrigerate 4 hours or until firm.
10. Unmold.
11. Garnish as desired.
12. Store leftover gelatin mold in refrigerator.