3 oz. pkg. lemon Jello
1 c. hot water and pineapple juice mixed together

Keep in refrigerator until half set. 1 c. chopped cucumber 1/2 c. mayonnaise 1 can pineapple (8 oz.)

Blend in blender. Mix with Jello. Set to mold.

Note: Can be used as luncheon salad with cooked shrimp or crab.