Mini Pumpkin Cheese Balls
1 container (16 ounces) Pine River Garlic & Herb Cold Pack cheese
1/2 package (4 ounces) Original Cream Cheese, softened
4 ounces Mild Cheddar cheese, shredded (1 cup)
2 cups finely crushed cheese puffs
Pretzel stick pieces
Flat leaf parsley leaves
Beat cheddar garlic cheese and cream cheese in a medium bowl until blended. Add cheddar; beat until mixture is combined. Cover and freeze for 30 minutes.
Place crushed cheese puffs in a shallow bowl. Scoop or spoon tablespoonfuls of cheese mixture onto a waxed paper-lined baking sheet. Shape into balls; roll balls in cheese puffs to coat.
Insert pretzels for pumpkin stems; place parsley for leaves. Refrigerate until serving.
Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit: WisconsinCheese.com.