JACK O’LANTERN CHEESE BALL
- 2 C shredded cheddar cheese
- 4 ounces cream cheese, softened
- 1/4 C solid-pack pumpkin
- 1/4 C pineapple preserves
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1 pretzel rod, broken in half
- Dark rye bread
- Red pepper
- Black olives, sliced
- Assorted crackers
Beat the cheese, pumpkin, preserves and spices in a medium bowl until smooth.
Cover and refrigerate for two to three hours, or until cheese is firm enough to shape.
Then shape the mixture into a round pumpkin; place on a serving plate.
Using a table knife, score vertical lines down the sides of the pumpkin (starting from the top center and drawing in a triangle shape).
Place the pretzel rod in top for the stem.
Cut the rye bread into triangles for the eyes; cut sliced black olives in half again to use for the mouth, and cut the red pepper in small triangles for the nose (as seen in the image above).
Cover loosely and chill until serving time. Present and serve with crackers.