Gourmet Crab Ring

• 1 tsp. KNOX Unflavored Gelatine
• 1/4 cup cold water
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. dry sherry
• 1/4 tsp. seasoned salt
• 1/8 tsp. ground black pepper
• 1 can (6 oz.) crabmeat, drained, flaked
• 1 jar (2 oz.) diced pimentos, drained
• 1/4 cup chopped fresh parsley, divided

1. Sprinkle gelatine over water in small saucepan; let stand 2 minutes to soften.
2. Cook on low heat until gelatine is completely dissolved, stirring constantly.
3. Pour into large bowl of electric mixer.
4. Add cream cheese; beat on low speed until well blended.
5. Add sherry, seasoned salt and pepper; mix well.
6. Stir in crabmeat, pimientos and 2 Tbsp.
7. of the parsley.
8. Pour into 3-cup ring mold.
9. Refrigerate 4 hours or until set.
10. Unmold onto serving platter.
11. Sprinkle with remaining 2 Tbsp.
12. parsley.

unflavored gelatine, cold water, philadelphia cream cheese, sherry, salt, ground black pepper, crabmeat, pimentos, fresh parsley

Taken from www.kraftrecipes.com/recipes/gourmet-crab-ring-53791.aspx (may not work)