Recipe: California Jalapeno Mold (using lime Jello, Carnation, 1980's)

CALIFORNIA JALAPENO MOLD

"A zippy, sparkling mold that s a great addition to any buffet."

1 large green bell pepper, cut in chunks
1/2 cup vinegar
1 to 2 teaspoons jalapeno peppers
1 (3 ounce) package lime gelatin
1 cup boiling water
2 envelopes unflavored gelatin
I cup cold water
6 ounces cream cheese, softened
2 cups undiluted Carnation Evaporated Milk
1 cup chopped green onion
Crackers (for serving)

Puree bell pepper, vinegar, and jalapenos in blender.

Dissolve lime gelatin in 1 cup boiling water; combine with pepper mixture. Chill until mixture is consistency of unbeaten egg whites. (Skim off foam, if necessary.) Spoon into oiled 6-cup mold; return to refrigerator.

Soften unflavored gelatin in cold water; heat to dissolve. Place dissolved gelatin, cream cheese, and evaporated milk in blender container. Cover. Blend until smooth. Pour into medium bowl. Stir in green onion. Chill to consistency of unbeaten egg whites. Pour over partially set lime gelatin mixture. Chill until firm.

Unmold onto a serving dish. Serve with crackers.

Makes 1 (6 cup) mold
Source: Recipe booklet: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, 1985