Curry-Chutney Cheese Mold

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 3/4 cup real bacon bits
• 1/2 cup finely chopped green onion
• 2 teaspoons curry powder
• 1 cup salted peanuts, finely chopped
• 1 cup raisins, finely chopped
• 1/2 cup chutney
• 1/2 cup sweetened shredded coconut, toasted
• Assorted crackers

1. In a large bowl, combine the cream cheese, sour cream, bacon, onions and curry powder. Fold in peanuts and raisins. Lightly press into two 3-cup freezer dishes coated with cooking spray.
2. Cover and freeze one mold for up to 1 month. Cover and freeze the second mold for at least 1 hour; unmold onto a serving plate. Top with chutney and coconut. Serve with crackers.
3. To use frozen cheese mold: Unmold onto a serving plate; thaw in the refrigerator. Just before serving, top with chutney and coconut.

cream cheese, sour cream, bacon bits, green onion, curry powder, peanuts, raisins, chutney, coconut, crackers

Taken from www.tasteofhome.com/recipes/curry-chutney-cheese-mold/ (may not work)