- 1 lb butter, softened
- 1 lb cream cheese, softened
- 1 ½ pints raspberry pepper jelly
Line a loaf pan or small square pan with plastic wrap, overlapping the sides. Cream butter and cream cheese together until smooth. Starting with the cream cheese mix, layer the cheese mix and jelly ending with the cream cheese mix. Cover and refrigerate for a few hours. Serve with Cuban bread slices or crackers.
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