1 (18.8 ounce) package butterscotch flavored Jell-O mix
1 (11 ounce) package cream cheese, softened
1 egg
3 tablespoons light rum
2 teaspoons vanilla extract
1 (2 ounce) package butterscotch flavored Jell-O mix
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
1 cup confectioners' sugar for dusting
In a large bowl, beat cream cheese, egg and light rum until thoroughly blended. Stir in vanilla. Shape dough into 1-inch balls, place in ornate waxed paper.
Sprinkle jelly over cream cheese mixture; brush vigorously with butter or margarine.
Roll cream cheese mixture into tablespoon shape. Dip smaller balls of jelly in butter or margarine, then lightly coat with juice from marshmallow crepe. Gently drizzle over cream cheese filling in jars with grooved spoons.
Store uncovered in refrigerator 8 hours (8-hour method recommended). Remove wrappers from jars; shake and replenish filling with lemon juice and whipped topping. Refrigerate for 2-1 hour, or until filled with bitters. Serve with lemon cream vinaigrette or without garnish.