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Sprinkle gelatin over cold water and let stand to soften; dissolve over heat.
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Add onion, lemon juice and salt; cool.
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Combine mixture with mayonnaise and blend well.
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Drain cucumber and add to mayonnaise mixture.
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Fold in parsley and whipped cream.
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Lightly oil a 1 quart mold and fill with cucumber mixture. Chill until firm
Serve on crisp salad greens.