Mini Molded Salads

• 2 packages (3 ounces each) lemon gelatin
• 2 cups boiling water
• 3 ounces cream cheese, softened
• 1 cup heavy whipping cream, divided
• 1 cup thinly sliced celery
• 1 cup sliced pimiento-stuffed olives
• 2 hard-boiled large eggs, finely chopped
• 1 cup mayonnaise
• 1 can (4 ounces) tiny shrimp, rinsed and drained
• 1 jar (2 ounces) chopped pimientos, drained
• 1/4 cup minced fresh parsley
• 2 tablespoons finely chopped onion
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a bowl, dissolve gelatin in boiling water. Chill until syrupy, about 30 minutes. Meanwhile, beat cream cheese and 1 tablespoon cream in a bowl until smooth.
2. In another bowl, beat remaining cream until soft peaks form; fold into cream cheese mixture. Fold in the celery, olives and gelatin. Pour into seven 6-oz. custard cups or molds coated with cooking spray; chill until firm.
3. Combine sauce ingredients. Chill. Unmold salads onto individual plates. Serve with sauce.

lemon gelatin, boiling water, cream cheese, heavy whipping cream, celery, olives, eggs, mayonnaise, shrimp, pimientos, fresh parsley, onion, lemon juice, salt, pepper

Taken from www.tasteofhome.com/recipes/mini-molded-salads/ (may not work)