Pepper Jelly Mold - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese, softened
1 c. hot pepper jelly (red or green)
1 Tbsp. unflavored gelatin
1/4 c. cold milk
1/2 c. boiling milk

Preparation

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 cup mold.
Chill.
Unmold and serve with crackers.