Give the jar of red pepper jelly a good stir with a spoon to loosen it; this helps it flow more easily and spread evenly over the cream cheese. If the jelly is very firm from the refrigerator, let it sit at room temperature for 5 to 10 minutes, or microwave it in 5-second bursts just until it loosens slightly (do not let it get hot or runny).
Spoon the red pepper jelly over the top of the cream cheese block, letting it gently cascade down the sides. Aim to cover the top surface completely and allow some jelly to pool around the base on the glass platter for a glv
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