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Cheese Pumpkins

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“The cutest thing for your Fall cheese board....attributed to Betty Crocker.”
READY IN:
25mins
YIELD:
12 pumpkins
UNITS:
US

Ingredients Nutrition

Directions

  1. Line plate or tray with waxed paper or plastic wrap.
  2. Scoop out about 1 tablespoon of the cheese food, and roll into a ball. Repeat with remaining cheese until you wind up with about 12 balls.
  3. Refrigerate for 15 minutes on prepared plate.
  4. With a toothpick, draw ridges around the balls to resemble pumpkins. Dip the bottoms of the pumpkins in the peanuts (to resemble dirt).
  5. Just before serving, place a couple of parsley leaves on the top of each pumpkin and insert a broken pretzel piece for each stem.
  6. Store in refrigerator until ready to use.

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