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The Taste of this recipe was terrific!!! However, it would not form a cheeseball. I chilled it for 24 hours or more and it was still too soft to form into a ball. I topped it with crushed graham crackers and served it like a dip. It disappointed me. I really wanted to serve in the cheeseball form. I have discovered adding one pack of unflavored gelatin to the recipe allows you to make this into a ball.
I have made this several times, and everywhere I take this it is a huge hit. I sprinkle (appx. 1 T) lime jello in the mixture before I form into a ball. I wrap in plastic and place in the freezer until set. Forms a lovely ball. I then roll in graham crackers.
This recipe is a real crowd pleaser! They way I got around the softness is to add more of the graham cracker into the cream cheese ball mix itself. This kept it together and was able to form the ball that stays. I still only use the 2 8oz pkgs of cream cheese this way.
Taste was divine! I have made this twice now, and to rave reviews, but cannot seem to make it a cheese ball. It remains a gooey mess that spreads over the plate, even after chilling for 24+ hours.