Pineapple Zinger Appetizer

Combine jelly, preserves, dry mustard, horseradish, and pepper. Refrigerate until cold. Spoon over cream cheese, top with crushed pineapple, and serve with assorted crackers.

NOTE: I got this recipe while on a trip, came home and made it. I was told "one jar" of the two jellies, but when the recipe arrived, it was 4 ounces of the jelly and 4 ounces of the preserves. I had bought 12 ounce jars and followed the above directions and it was wonderful. My daughter did it using 4 ounces of the two jellies, but she used fresh grated horseradish from Publix, which is VERY hot. She ended up adding ALL the jellies so it wouldn’t be too hot to eat. She said next time she would add the horseradish one tablespoon at a time or use the prepared horseradish, which isn’t as hot. I used the Silver Spring Horseradish, in the dairy case at Publix. I also drained a small amount of the crushed pineapple and spread it on top of the jelly. The flavors of this are excellent! It makes a huge amount when you use all 12 ounces, so if you use 4 ounces of each, then go slow on adding the horseradish and taste as you go!