CHEESE PUMPKINS
Cheese spread turns into a pumpkin well before midnight. These adorable orange orbs take just 10 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Line small serving plate with waxed paper. For each pumpkin, roll level tablespoon cold-pack cheese food into a ball; place on plate. Refrigerate 10 to 15 minutes for easier handling.
- With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
- Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store pumpkins in refrigerator.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Pumpkin, Sodium 115 mg, Sugar 0 g, TransFat 0 g
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