Curried Snowball

My friend made this for a wedding shower and I liked it so much, I went out and bought the cookbook where she found it, Stop and Smell the Rosemary-Houston Junior League. The presentation is really attractive...it's not your typical cheeseball!

• Ready In: 4 hrs 15 mins
• Yields: 2 cups

Ingredients

• 8  ounces cream cheese, softened
• 4  ounces  shredded cheddar cheese (1 cup)
• 3  tablespoons dry sherry
• 1  tablespoon Worcestershire sauce
• 3⁄4 teaspoon curry powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon white pepper
• 1  pinch cayenne pepper
• 4 -6  ounces mango chutney
• 1⁄2 cup  minced green onion
• 1⁄2 cup  finely chopped peanuts
• 1⁄2 cup  grated coconut

Directions

1. Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl; blend well.
2. Line a 2 cup bowl with plastic wrap, leaving a 4-inch overhang.
3. Press cheese mixture into bowl.
4. Fold plastic overhang over top and cover with another piece of plastic wrap.
5. Refrigerate at least 4 hours (better if chilled a day or two) or freeze.
6. Before serving, unfold plastic wrap and invert on serving plate.
7. (If frozen, defrost before adding topping).
8. Spoon chutney over top.
9. Sprinkle with green onions, peanuts and coconut.
10. Serve chilled with crackers.