8 oz. tube liverwurst
1 can beef consomme
1 env. gelatin
3 tbsp. water (enough to dissolve gelatin)
8 oz. cream cheese
4 tbsp. green pepper, chopped
3/4 tsp. Worcestershire sauce
2 tsp. dry mustard

Dissolve gelatin in water. Heat consomme to boiling, add gelatin. Grease a small mold; pour 1/2 of mixture in mold and let it set.

Mix together the liverwurst and cream cheese. Add the green pepper, Worcestershire sauce, and dry mustard. Spread on top of set gelatin mixture. Pour remaining soup on top. Refrigerate until set.

This will freeze.