Mini Molded Salads

Name: Mini Molded Salads
Ingredients: 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

15 ingredients

3 steps

Ingredients

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

Directions

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.