1 (18 oz.) jar pineapple preserves
1 (18 oz.) jar apple jelly
1 (8 oz.) jar horseradish
1/2 of a sm. can dry mustard
8 oz. cream cheese

Mix pineapple preserves, apple jelly, horseradish, and mustard well. Refrigerate at least 24 hours before using. Put some over the 8 ounces of cream cheese. Spread on crackers. Makes a large quantity and keeps well in refrigerator for several months. Enough to use on several packages of cream cheese.