Name: Mini Molded Salads
Yield: 4 servings
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

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

Mini Molded Salads

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