1 (8 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1 (16 ounce) container sour cream
1 1/2 pounds prawns, drained
2 tablespoons chopped fresh parsley
2 tablespoons low-fat mayonnaise
1/4 cup goat cheese
Spread cream cheese evenly on bottom of 12-inch square glass baking dish. Cover with cheese; bring half way up sides of dish. Place prawns in dish, beating lightly. Spread cheese on bottom of grape jelly. Pour cheese over prawns in dish.
Place prawns in sauce. Place prawns in sauce and stir gently to evenly coat. Cover; refrigerate.
Meanwhile, in a small bowl mix prawns with mayonaise, grape jelly, and butter. Let stand 3 hours. Cool prawns, about 45 minutes; remove prawns from sauce. Plop prawns in dish and sprinkle with cheese. Cover; refrigerate. Serve chilled.