CHEDDAR AND WINE SPREAD

1 envelope unflavored gelatin
3 tbsp port wine
2 cartons (6-oz each) cheddar cheese spread
1/2 cup butter or margarine
pitted ripe olives
multi-shaped crackers

MAKE AHEAD:
Soften gelatin in wine in a metal cup. Place cup over simmering water and stir until gelatin dissolves completely. Remove from heat.

Beat cheese spread and butter until very smooth in a med bowl. Stir in gelatin mixture until well-blended. Pour into a 2-cup mold. Chill at least 4 hours, or overnight.

JUST BEFORE PARTY:
Run a thin-bladed, sharp-tipped knife around edge of mold. Dip mold quickly in and out of a pan of hot water. Invert mold onto serving dish.

Garnish with pitted ripe olives and serve with mutli-shaped crackers.

Source: '70's Magazine Clipping