LOCATION: Recipes >> Dips >> Pepper Jelly Mold
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Pepper Jelly Mold
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Pepper Jelly Mold
2 8-oz. pkg. cream cheese, room temp.
1 C hot pepper jelly
1 T unflavored gelatin
1/4 C cold milk
1/2 C boiling milk
With a mixer, beat cream cheese until smooth. Add jelly. Blend
well. Soften gelatin in cold milk, add boiling milk. Stir until
dissolved. Combine with cream cheese mixture. Pour into 3 1/2 C.
mold. Chill. Unmold and serve with crackers. Can be done up to
2 days before serving.
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