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Molded Pineapple Cheese

Serves: 3
Total Calories: 980


* See note below.
2 (8-ounce) packages cream cheese softened
4 ounces blue cheese crumbled, at room temperature
1 (8-ounce) can crushed pineapple in juice, well drained
1 cup almonds sliced or chopped walnuts


* "Look for an inexpensive bamboo tray and wooden spreader. Line tray with fresh lemon leaves (from a florist) before unmolding cheese. Surround with crackers. Cover with plastic wrap." In a large mixer bowl at medium speed, beat cream cheese, bleu cheese, and pineapple until well blended. On a serving platter or foil-covered cardboard round, form cheese into a pineapple shape. Press sliced almonds into cheese to resemble a pineapple.* Or, line a 3-cup bowl, decorative mold, or ring mold with plastic wrap. Spread half of the cheese mixture in bowl or mold and sprinkle with half of the nuts. Top with remaining cheese. Cover and refrigerate at least 1 hour. Unmold cheese. Press remaining nuts on top of cheese. Serve with crackers.

Store in the refrigerator. Use within 1 week.

*If desired, ask your produce manager for leftover fresh pineapple leaves to garnish the top of the formed cheese.

Nutritional Facts:

Serves: 3
Total Calories: 980
Calories from Fat: 781

This Molded Pineapple Cheese recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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