Congealed Pepper Jelly Mold - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese, room temp
1 cup hot pepper jelly
1 tablespoon unflavored gelatin
1/4 cup cold milk
1/2 cup 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.
Can be done up to 2 days before serving.