Hot Pepper Jelly Salad

1 (3 ounce) box lemon Jello
1 (10 ounce) jar green hot pepper jelly
1 (8 ounce) can crushed pineapple with juice
1 (2 ounce) jar pimentos, chopped
1 (3 ounce) package cream cheese, softened
Dash of Tabasco
2 tablespoons half-and-half
2 tablespoons mayonnaise
1/2 cup chopped pecans

Follow directions on Jello box, dissolving in hot water and using 1/2 the water called for: Dissolve hot pepper jelly in hot jello. Add crushed pineapple with juice and pimentos. Mash cream cheese and add Tabasco, half-and-half, mayonnaise and pecans.

Grease muffin cups with vegetable oil. Add a small amount of the jello mixture. Put in a spoonful of cream cheese mixture. Fill with remaining jello mixture. Refrigerate until set.