1 (10 oz.) apple jelly
1 (10 oz.) pineapple preserves
6 tbsp. horseradish
3 tbsp. dry mustard
1 (8 oz.) cream cheese

Heat together apple jelly and pineapple preserves until melted, then add horseradish and dry mustard. Mix well and pour into jars to cool. When ready to serve, put cream cheese in a dish or bowl and pour jelly mixture over cream cheese. Serve with Keebler Club crackers or plain saltines. Store jelly mixture in refrigerator.