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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 15 |
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Gotta love this recipe. . .totally from a past generation, but not forgotten. I make this frequently and got the recipe from a co-worker named Karen about 8 years ago. Simple, yet a crowd-pleaser; the kids will even eat it! I have frozen this cheese ball with great results, so feel free to make 1 for now and 1 for later - just don't roll it in nuts until it has been thawed out. Ingredients:
2 (8 ounce) packages cream cheese (not low fat or non-fat because it needs to be thick) |
1 (5 ounce) jar kraft old english cheese spread (sometimes i add an extra jar of this and make it into 2 balls) |
1 (5 ounce) jar kraft roka blue spread |
1 teaspoon garlic powder (or more to taste) |
1 tablespoon worcestershire sauce |
1 cup chopped pecans |
Directions:
1. Let all three cheeses get to room temperature.
2. With a blender, mix together all ingredients EXCEPT the nuts.
3. Shape into 1 or 2 balls (I always do 2 so that there are more nuts to go around).
4. Roll each cheese ball in nuts, place on a piece of waxed paper and put in the fridge to set up.
5. Serve with buttery crackers on the side.
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