Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Shredded Cheddar cheese |
| ¼ cup | Solid pack pumpkin |
| ¼ cup | Pineapple preserves |
| ¼ teaspoon | Ground allspice |
| ¼ teaspoon | Ground nutmeg |
| 1 large | Pretzel rod, broken in half |
| ½ \N | 8 0z pkg cream cheese |
| \N \N | Dark rye bread |
| \N \N | Red pepper |
| \N \N | Black olive slices |
| \N \N | Parsley sprigs |
Beat cheses, pumpkin, preserves and spices in medium bowl until smooth.
Cover refrigerate 2-3 hours until cheese is firm enough to shape.
Shape mixture into round pumpkin, place on serving plate.Using a knife, score vertical lines down pumpkin. Place pretzel rod in top for stem.
Cut bread into triangles for eyes, cut red pepper into triangle , for nose, and cut olives in half to make the mouth. Surround with parsley Formatted for MM by Jeannie Allen Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 3, 1998