Pineapple Cheese Mold

• 1 1/2 lb. sharp Cheddar cheese, grated
• 1/2 lb. Swiss cheese, grated
• 1 (8 oz.) cream cheese, softened
• 1/4 lb. Blue cheese, crumbled
• 1/2 c. margarine, softened
• 1/2 c. apple juice
• 2 Tbsp. lemon juice
• 1 Tbsp. Worcestershire sauce
• whole cloves
• paprika
• fresh pineapple (crown)
• cloves or olives

1. Combine cheese and butter.
2. Slowly beat in liquids.
3. Scrape down sides of bowl often.
4. Beat until well blended.
5. Cover and chill for several hours.
6. Shape cheese into pineapple shape. Flatten top and cover with wax paper or foil.
7. Chill several hours. Allow time for following:
8. mark cheese with toothpicks, forming diamond shapes.
9. Place clove in center of each diamond.
10. Sprinkle with paprika.
11. Place pineapple crown on top, holding in with toothpicks.
12. Sliced olives may be used instead of cloves.
13. Serves 25 or 30.

cheddar cheese, swiss cheese, cream cheese, cheese, margarine, apple juice, lemon juice, worcestershire sauce, cloves, paprika, pineapple, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635979 (may not work)