|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1 Cup (16 tbs)|
|Light cream||1⁄2 Pint (1 Cup)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Onion salt||3⁄4 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
In a medium saucepan, mix Knox Unflavored Gelatine with water; let stand 1 minute.
Stir over medium heat until gelatine is completely dissolved, about 1 minute.
Remove from heat; stir in cream.
In a medium bowl, blend cream cheese with blue cheese.
Stir in parsley, onion salt, and Worcestershire sauce; gradually blend in gelatine mixture.
Turn into a deep 4-cup bowl or mold; chill until firm.
Unmold onto a serving plate.
Garnish with parsley sprigs, if desired.