YIELD Makes 16 to 18 servings
A touch of pumpkin and spices lend a delightful flavor to this distinctive cheese ball.
|2||cups (8 ounces) shredded Cheddar cheese|
|1/2||(8-ounce) package cream cheese, softened|
|1/4||cup solid-pack pumpkin|
|1/4||cup pineapple preserves|
|1/4||teaspoon ground allspice|
|1/4||teaspoon ground nutmeg|
|1||pretzel rod, broken in half|
|Dark rye bread, red bell pepper, black olive slices and fresh parsley|
- Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape.
- Shape mixture into round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem.
- Cut bread into triangles for eyes. Decorate pumpkin, using bread, pepper, olives and parsley.
- Cover loosely; refrigerate until serving time. Serve with crackers.
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