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Creamy Mexican Mold

Creamy Mexican Mold recipe
photo by:kraft
Sour cream, tomato juice, salsa, olives, green onions, hot pepper sauce and unflavored gelatin are molded into a zesty appetizer spread.
15 min
4 hr 15 min
30 servings, 2 Tbsp. and 5 crackers each
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what you need

cups  TACO BELL® Thick & Chunky Salsa
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
cup  chopped pitted black olives
cup  sliced green onions
tsp.  hot pepper sauce
env.  KNOX Unflavored Gelatine
cup  tomato juice
 RITZ Crackers

Make It

MIX salsa, sour cream, olives, onions and hot pepper sauce in medium bowl; set aside.

SPRINKLE gelatine over tomato juice in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Add to salsa mixture; stir until well blended. Pour into 4-cup mold.

REFRIGERATE 4 hours or until firm. Unmold onto serving plate. Serve with crackers.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Jazz It Up
Garnish with chopped cilantro just before serving.
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