I am going to make another batch of ABTs on Sunday. I am wondering is anyone has used the soft cream cheese in a tub instead of the normal block of harder stuff. I thought it would be easier to mix with the cheddar etc. BUT will it run out of my jalepenos as it is softer. Am I safer just leaving the block of cream cheese out for an hour or so,I'm trying to cut corners if it works. Any ideas from y'all will be appreciated . Thanks CM