Cheese Pumpkins

Betty Crocker

Cheese Pumpkins

Halloween or Thanksgiving guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat!

8	tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
2	teaspoons finely chopped peanuts
4	butter-flavored pretzel spindles or sticks, broken in half
16	tiny pieces fresh parsley leaves

1 .	Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
2 .	With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
3 .	Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.