3 pkgs (8 oz each) of softened cream cheese (divided)
2 T milk
2 T sour cream
3/4 C chopped pecans
4 oz softened Brie or Camembert (rind removed)
1 C (4 oz) shredded swiss cheese
4 oz crumbled bleu cheese
1/2 C pecan halves
Red or green apple slices and or fancy crackers |
Line a 9 in pie plate with plastic wrap.
Beat 1 pkg of cream cheese, with milk and sour
cream...in a medium bowl
until smooth.
Spread mixture into pan.
Sprinkle with chopped pecans.
In another bowl, beat Brie or Camembert, Bleu,
Swiss and remaining cream
cheeses until thoroughly combined.
Spread mixture over pecan layer, making
sure the top is Very smooth.
Cover with plastic wrap and chill over night (even up to 3-4 days in advance.
Before serving, invert pie plate onto a 12 in or larger platter.
Remove plastic wrap and arrange pecan halves around the edge of the pate`.
Arrange the apple slices and/or crackers around the outer edge of the platter.
Serves 16-20
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