Cheese Pumpkins

By pkvst2

Ingredients

• 3 3⁄4 cups shredded Cheddar
• 3 pkgs (8 oz each) cream cheese, softened
• 1 1⁄2 tsp garlic salt
• 1 tsp dry mustard
• Garnish: parsley sprigs
• Accompaniments: toasted pumpernickel bread or crackers
• You will need: Wilton Dimensions Multi-Cavity Mini Pumpkins Pan

Preparation

Step 1

1. Put Cheddar, cream cheese, garlic salt and mustard in a food processor and process until smooth.

2. Coat pan with nonstick spray. Spoon cheese mixture into cavities, pressing with back of spoon to pack mixture tightly into pan. Cover with plastic wrap. Chill overnight.

3. To unmold, briefly dip bottom of pan into a larger pan filled with hot water. Tap pan firmly on flat surface to loosen, then unmold.

4. Press matching halves of pumpkins together to attach. Garnish tops of pumpkins with parsley sprigs. Serve with accompaniments