Prepare cream cheese balls with onion and juice.

Roll the cream cheese balls in minced pecans and flatten them.

Set the cream cheese balls aside.

Bring tomato juice to a boil.

Add lemon Jello to the boiling tomato juice and stir until dissolved.

Transfer the tomato Jello mixture to a pitcher for easy pouring.

Fill individual molds to a 1/2 inch level with the tomato Jello mixture.

Refrigerate the molds until the aspic is partially set.

Keep the remaining tomato Jello mixture at room temperature.

Place the cream cheese balls on top of the chilled aspic in the molds, ensuring they don't touch the sides.

Fill the molds completely with the room temperature tomato Jello mixture.

Refrigerate until the aspic is fully set and firm.

Serve the aspic on a bed of lettuce.

Top with diluted mayonnaise.

Sprinkle with paprika.