Follow directions on jello box, mixing cream cheese into the hot jello before adding the cold water.I use a stick beater to incorporate the cream cheese thoroughly–the little lumps will put people off
Peel the cucumbers, scrape out the seeds and shred. Lay shredded cuke on a dish towel and press out as much water as possible. Lay on a fresh dish towel in a colander. Drain until the jello has started to set.
Once the jello has started to set, start adding the ingredients, stirring throughout. Pour into a jello mold or glass trifle dish. (If you use the glass dish, use a hot towel to clean up any spills before serving.Refrigerate until firm. Optional:When it is firm, you can also make a thin layer of mayo and cream cheese, chill until firm, then add a thin layer of tomato aspic. ( 1 package lemon jello, 1 cup boiling water, 1 cup tomato sauce, 3 tablespoons sweet pickle juice, 1 tablespoon horseradish or Wasabi, dash Tabasco sauce. Chill in separate container, then pour thin layer on existing jello mold. Refrigerate until firm)
Cook shrimp and chill
Line platter with lettuce leaves and unmold jello. The lettuce makes it easy to center the jello. Mold the shrimp around the bottom and fill the center. Wrap with saran wrap, keeping chilled until serving time. Gently mist with cold water before serving
Not everyone will love this—it is savory, not sweet, and most people expect jello to be sweet. If you aren’t sure about this, I’d make it without the shrimp first. Then once you fall in love with it, make the shrimp version. It is really a pretty pale green and with the very thin layers of white and tomato aspic, looks great on the table.