INGREDIENTS
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
Assorted crackers
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Step One
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.
Step Two
Shape mixture into round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem.
Step Three
Cut bread into triangles for eyes. Decorate pumpkin, using bread, pepper, olives and parsley.
Step Four
Cover loosely; refrigerate until serving time. Serve with crackers.
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
Assorted crackers
____________________________________________________________
Step One
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.
Step Two
Shape mixture into round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem.
Step Three
Cut bread into triangles for eyes. Decorate pumpkin, using bread, pepper, olives and parsley.
Step Four
Cover loosely; refrigerate until serving time. Serve with crackers.
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