1 medium cucumber, peeled, seeded and chopped (about 1-1/2 cups)
2 Tbsp. finely chopped onion
1 tsp. dill weed
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Let's Make It
Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved. Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
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. Pour into 5-cup mold sprayed with cooking spray.
Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.
Prepare as directed, using 2 pkg. (4-serving size each) JELL-O Lime Flavor Gelatin.
How to Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings, 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.