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.