Quicksand

3/4 cup creamy peanut butter
5 ounces cream cheese, softened
1 jar (8 ounces or 1 cup) pineapple preserves
1/3 cup milk
1 teaspoon Worcestershire sauce
Dash hot pepper sauce (optional)
1 (7 ounce) can refrigerated breadstick dough (6 breadsticks)
5 rich round crackers, crushed
Cut-up vegetables such as carrots and celery, or fruit such as
    apples and pears, for dipping

Combine peanut butter and cream cheese in large bowl until well blended. Stir in preserves, milk, Worcestershire sauce and hot pepper sauce, if desired. Spread in 8- or 9-inch glass pie plate. Cover with plastic wrap and refrigerate until ready to serve.

Heat oven to 375 degrees F.

Cut each breadstick in half crosswise; place on ungreased baking sheet. Make 3 slits in one short end of each breadstick half to resemble fingers. Cut small piece of dough from other short end; press dough piece into "hand" to resemble thumb. Bake 8 to 10 minutes or until golden brown.

Just before serving, sprinkle dip with cracker crumbs; serve with breadstick hands, vegetables and fruit. Garnish as desired.