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Hot Pepper Jelly Salad
1 (3 ounce) box lemon Jell-O
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 Jell-O.
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.
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