Halloween, Thanksgiving & Fall Pumpkin Cheese Ball

prep: 30 min.. chill: 4 hrs. 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded 1 (8-ounce)

package cream cheese, softened
1  (8-ounce) container chive-and- onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges

COMBINE Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mix­ture is firm enough to be shaped.

SHAPE mixture into a ball to resemble a pumpkin. Smooth entire outer sur­face with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

CUT florets from broccoli stalk, and re­serve for another use. Cut stalk to re­semble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

NOTE: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Aiiaeh sialk before serving,

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