3 lg. (8 oz.) pkg. cream cheese
3 jars Kraft Old English cheese

2 cans crabmeat and liquid
1 tsp. Worcestershire sauce

When heated through, pour into fondue pot. Serve on crackers as dip or (my favorite) with French bread chunks. A scrumptious holiday appetizer to use that fondue pot and forks.

NOTE: If keeping hot over sterno, take care not to scorch cheese.