Layered Cheese Torta

• 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

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.

cream cheese, blue cheese, pineapple, ground ginger, pecans, cream cheese, milk, cheddar cheese, bacon, onion, hot sauce, pecans, parsley sprig

Taken from www.food.com/recipe/layered-cheese-torta-82009 (may not work)