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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


  1. Follow directions on Jello box, dissolving in hot water and using 1/2 the water called for.
  2. Dissolve hot pepper jelly in hot Jell-O.
  3. Add crushed pineapple with juice and pimentos.
  4. Mash cream cheese and add Tabasco, half-and-half, mayonnaise and pecans.
  5. Grease muffin cups with vegetable oil.
  6. Add a small amount of the jello mixture.
  7. Put in a spoonful of cream cheese mixture.
  8. Fill with remaining jello mixture.
  9. Refrigerate until set.

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