Easter Carrot Cheese Ball

• 4 green onions
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1-1/2 cups shredded Cracker Barrel Cheddar Cheese, divided
• 2 Tbsp. each finely chopped carrots, cucumbers and red peppers

1. Chop enough onions to measure 2 Tbsp.
2. ; set aside.
3. Trim remaining onion tops; refrigerate until ready to use as garnish.
4. Beat cream cheese and 1/2 cup cheddar in medium bowl with mixer until blended.
5. Add reserved chopped onions and finely chopped vegetables; mix well.
6. Refrigerate 1 hour.
7. Shape cream cheese mixture on plate to resemble carrot; cover with remaining cheddar.
8. Decorate with onion tops as shown in photo.

green onions, cream cheese, shredded cracker barrel, carrots

Taken from www.kraftrecipes.com/recipes/easter-carrot-cheese-ball-179815.aspx (may not work)