Halloween Cheese Ball Recipes

October 20, 2010


  • 2 cup shredded cheddar cheese
  • 1/2 (8-oz.) package reduced-fat cream cheese, softened
  • 1/4 cup solid pack pumpkin
  • 1/4 cup pineapple preserves
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  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 2 triangles of crusty dark bread for eyes
  • 1 triangle of red bell pepper for nose
  • 2 ear shapes of red bell pepper for ears
  • sliced black olives, halved for mouth
  • pretzel rod or other stem-shaped food for stem
  • parsley sprigs for garnish
  • assorted crackers


Beat cheeses, pumpkin, preserves, and spices in medium bowl. Or combine in food processor until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. (Can be made a day in advance to this point.)

Shape mixture into round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin from center, widening to 1 1/2 to 2 inches at the bottom of cheese ball. Decorate with materials as suggested. Place stem in top. Tuck parsley around bottom of ball. Cover loosely; refrigerate until serving time. Serve with crackers.

By Jodi from Aurora, CO

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Mix all ingredients together & form a ball. Place on serving dish. Use fingers or a knife to score down the sides like a pumpkin. Place in refrigerator overnight so that all the flavors can come together.

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