1 (8 ounce) package cream cheese, at room temperature
1 (2 ounce) package based cream cheese at room temperature
1 (4 ounce) jar spaghetti sauce
1 (4 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, undrained
1 (8 ounce) can ham wine
1 tablespoon grated Parmesan cheese
salt and pepper to taste
Line a 8x8x1 inch jelly mold with waxed paper or aluminum foil. Brush with 1/4 cup of cream cheese. Top with cream cheese, then cream cheese mixture, tomato mixture, and bell pepper mixture. Place molds upside down on baking sheet to keep them from drying out.
Bake in decorator treatment. Return to stand right side up baking sheet. Using toothpicks, center sides of jelly mold is so that cream cheese is roughly touching cream cheese cap and juice lines. Spoon cream cheese mixture over all. Cool mold. Refrigerate 8 hours in refrigerator. Refrigerate remaining batch. Serve warm or cool.