|Lemon-flavored gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Lemon juice||3 Tablespoon|
|Cucumber||1 , thinly sliced|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Cream cheese||8 Ounce, cubed and softened (1 Package)|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Finely chopped onion||3 Tablespoon|
Dissolve lemon-flavored gelatin in boiling water; add the 3/4 cup cold water and 3 tablespoons lemon juice.
Pour into a deep 6 1/2-cup ring mold.
Chill till partially set (consistency of unbeaten egg white).
Overlap the thinly sliced cucumber atop gelatin mixture in mold; press into gelatin.
Chill till almost firm.
Meanwhile, in saucepan mix the sugar, unflavored gelatin, and salt.
Add the 3/4 cup water; stir over low heat till gelatin and sugar dissolve.
Stir in the 2 tablespoons lemon juice.
With rotary beater gradually beat hot gelatin mixture into softened cream cheese till mixture is smooth.
Peel and halve the 4 cucumbers lengthwise; scrape out seeds.
Finely shred cucumbers (or grind using fine blade of food grinder).
Drain; measure about 1 1/2 cups.
Stir shredded or ground cucumber, mayonnaise, pars ley, and onion into cream cheese mixture.
Pour over almost-firm gelatin mold.
Chill till firm.
Unmold onto lettuce-lined plate; garnish with cherry tomatoes, if desired.