Beat cheeses, pumpkin, preserves, and spices in medium bowl. Or combine in food processor until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. (Can be made a day in advance to this point.)
Shape mixture into round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin from center, widening to 1 1/2 to 2 inches at the bottom of cheese ball. Decorate with materials as suggested. Place stem in top. Tuck parsley around bottom of ball. Cover loosely; refrigerate until serving time. Serve with crackers.
By Jodi from Aurora, CO
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