Garden Macaroni Salad
|Real mayonnaise||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sweet pickle relish||1⁄4 Cup (4 tbs), drained|
|Prepared mustard||1 Tablespoon (Pure)|
|Elbow macaroni||7 Ounce, cooked, drained (2 Cups)|
|Chopped cucumber||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Radish slices||1⁄2 Cup (8 tbs)|
|Chopped onions||2 Tablespoon|
Gradually add mayonnaise to cream cheese, mixing until well blended.
Stir in relish and mustard.
Add remaining ingredients; mix lightly.
Spoon into lightly oiled 9-inch springform pan with ring insert.
Chill several hours or overnight.
Garnish with cucumber slices and radish roses, if desired.