Pumpkin Cream Cheese Ball

Pumpkin Cheese Ball



*Plastic Wrap

*4 semi-thick Rubber Bands

*Stem of Green Bell Pepper, for pumpkin stem

*2 cups Crushed Cheddar Crackers, for “skin” of cheese ball pumpkin

*Gallon size resealable Plastic Bag

*Pita Chip Crackers or Cheddar Crackers or you favorite crackers, for serving


Cheese Ball

*1 (8 ounce) package Yogurt Cream Cheese, softened

*1 (8 ounce) package Cream Cheese, softened

*2 tablespoons Hidden Valley Ranch Seasoning & Salad Dressing

*1 teaspoon minced Jalapeño

*3 Green Onions, minced

*2 cups Freshly Grated Cheddar Cheese

In a mixing bowl add the yogurt cream cheese and cream cheese mix until creamy. Then add the seasoning, jalapeño and green onions. Stir in the grated cheese and form into a ball.

Wrap the cheese ball in plastic wrap and refrigerate an hour then add the rubber bands around cheese ball, spacing each band making pumpkin shape. Refrigerate again at least 4 hours or over night.
Remove from fridge and remove rubber bands and plastic wrap, make an indentation for the stem on top of the pumpkin shape cheese ball.

Using the plastic bag add the crackers and crush the crackers with kitchen mallet or wood rolling pin. Then place the pumpkin cheese ball into plastic bag with crushed crackers and lightly press into cheese pumpkin ball until covered with crushed crackers. Remove from bag and use a handle of the wooden spoon if needed to make pumpkin lines more defined, if desired.

Add the Bell Pepper Stem indented top. Serve on plater with pita chips or favorite crackers.



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