2 (3 ounce) packages instant dried currant jelly, divided
1 (1.5 fluid ounce) jigger hot water
2 (4 ounce) packages cream cheese
1 (15 ounce) can whole bean soup
1 (8 ounce) can crushed tomatoes with green chile peppers
1/2 cup butter or margarine, softened
In a mixing bowl, mix the jelly, hot water, cream cheese, whole bean soup, tomatoes with green chiles and butter. Chill in the refrigerator for about 1 hour or until stiff.