Cheese Pumpkins

The cutest thing for your Fall cheese board....attributed to Betty Crocker.

• Ready In: 25 mins
• Yields: 12 pumpkins

Ingredients

• 8  ounces  cheddar cheese processed cheese, well chilled (sharp or smoked)
• 4  miniature pretzel twists or 4  pretzel sticks
• 12  fresh parsley leaves
• 2  teaspoons  very finely chopped peanuts (optional)

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.