Creamy Mexican Mold:

This is great and you can eat it with crackers or nachos. It takes about 15min. to prepare and 4 to 5 hours to set.

2-1/4 cups Thick 'N Chunky Salsa

1 cup Reduced Fat or Light Sour Cream

1/3 cup chopped pitted black olives

1/3 cup sliced green onions

1 tsp. hot pepper sauce

2 envelopes KNOX Unflavored Gelatine

2/3 cup tomato juice

Crackers or Nachos

Preparation:

MIX salsa, sour cream, olives, onions and hot pepper sauce in medium bowl; set aside.

SPRINKLE gelatine over tomato juice in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Add to salsa mixture; stir until well blended. Pour into 4-cup mold.

REFRIGERATE 4 hours or until firm. Unmold onto serving plate. Serve with crackers.