Cucumber Sour Cream Mold

Name: Cucumber Sour Cream Mold
Prep time: 5 h 50 min
Cook time: 5 h 50 min
Total time: 5 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 237 milliliters medium cucumber, peeled, seeded and chopped (about; 1 teaspoon dill weed; 1 Tbsp lemon juice; 1 package (8-serving size) JELL-O Lime Flavor Gelatin; 118 milliliters MIRACLE WHIP Dressing; 2 Tbsps finely chopped onion; 0 teaspoons salt; 237 milliliters boiling water; 237 milliliters cold water

Cucumber Sour Cream Mold is a gluten free recipe with 10 servings. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 87 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 hours and 50 minutes. If you have onion, lemon juice, water, and a few other ingredients on hand, you can make it.

Instructions

Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved.

Ingredients you will need

Gelatin

Water

Salt

Equipment you will use

Bowl

Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

Ingredients you will need

Lemon Juice

Egg Whites

Water

Mix sour cream and dressing until well blended. Stir into thickened gelatin. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in cucumber, onion and dill weed.

Ingredients you will need

Sour Cream