Cucumber-Pineapple Salad Mold

• 1 (6 ounce) package lemon gelatin
• 1 12 cups boiling water
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) carton sour cream
• 12 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!)
• 34 cup chopped celery
• 1 (4 ounce) jar diced pimentos, drained
• 1 tablespoon prepared horseradish
• 1 tablespoon grated onion
• cucumber, sliced (optional)

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.

lemon gelatin, boiling water, cream cheese, sour cream, mayonnaise, lemon juice, worcestershire sauce, pineapple, cucumber, celery, pimentos, horseradish, onion, cucumber

Taken from www.food.com/recipe/cucumber-pineapple-salad-mold-99572 (may not work)