Layered Cheese Torta

This rich cheese blend goes a long way at a party. Make sure you follow the directions so you will have 3 ribbons of color. Also, be sure to allow a good 8 hours of chill time.

• Ready In: 9 hrs
• Yields: 3 cups

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup  of crumbled blue cheese
• 1 (18 ounce) can crushed pineapple, drained
• 1⁄8 teaspoon ground ginger
• 1⁄2 cup pecans, chopped
• 1 (3 ounce) package cream cheese, softened
• 1⁄3 cup milk
• 2  cups  of shredded cheddar cheese
• 6  slices bacon, cooked and crumbled
• 1  teaspoon  of grated onion
• 1⁄4 teaspoon  hot sauce

• Garnish

•  chopped pecans
•  fresh parsley sprig

Directions

1. Combine the first 4 ingredients in a bowl. Beat at medium speed with mixer until blended; stir in pecans.
2. Line a lightly greased 4-cup fluted mold or a 7 3/8 x 3 5/8-inch loaf pans with plastic wrap, allowing edges to extend over the sides of pan.
3. Spread 1/3 of blue cheese mixture into mold and chill 1 hour.
4. Combine remaining 3 ounce package of cream cheese and milk, beating well. Add cheddar cheese and next 3 ingredients, mixing well. Spread over chilled blue cheese mixture in mold. Top with remaining 2/3 of blue cheese mixture, spreading.
5. Cover with plastic wrap and chill for 8 hours or up to 3 days.
6. Unmold onto a serving plate; remove plastic wrap and garnish.
7. Serve with ginger snaps or assorted crackers.