|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Canned vegetable juice cocktail||12 Ounce (1 Can)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Onion juice||1⁄4 Teaspoon|
In a saucepan soften gelatin in half of the vegetable-juice cocktail.
Stir over low heat till gelatin is dissolved.
Remove from heat; slowly beat into cream cheese with rotary beater.
Stir in remaining cocktail, lemon juice, Worcestershire sauce, and onion juice.
Pour into 3 1/2 cup mold.
Chill till firm.
Unmold on crisp greens.