Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Envelope unflavored gelatin |
| ¼ cup | Cold water |
| ¼ cup | Chopped pecans |
| ¾ cup | Mayonnaise |
| ½ teaspoon | Salt |
| 1½ teaspoon | Prepared mustard |
| 1 dash | Hot sauce |
| 2 cups | 8 ounces; shredded sharp Cheddar cheese |
| ½ cup | Grated Parmesan cheese |
| ¼ cup | Crumbled blue cheese |
| 1 cup | Whipping cream |
| \N \N | Mayonnaise |
| \N \N | Chopped parsley; optional |
| \N \N | Cherry tomatoes; optional |
Soften gelatin in water in a small saucepan; place over low heat, stirring until dissolved. Combine next 9 ingredients in a medium bowl, stirring well; stir in gelatin mixture. Lightly coat a 4-cup mold with mayonnaise; pour cheese mixture into mold; chill overnight or until firm. Unmold on serving plate; garnish with chopped parsley and cherry tomatoes, if desired. Serve with crackers. Yield: about 3¼ cups.
Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #760 by NGavlak2@... on Aug 25, 1997