Nutty Cheese Log

• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 tsp. GREY POUPON Dijon Mustard
• 1/2 tsp. hot pepper sauce
• 1/4 tsp. garlic powder
• 3/4 cup chopped PLANTERS Pecans, toasted

1. Process all ingredients except nuts in food processor until blended.
2. Roll into 10-inch log on large sheet of plastic wrap; wrap tightly with plastic wrap.
3. Refrigerate 3 hours or until firm.
4. Unwrap cheese log; roll in nuts until evenly coated.

velveeta, philadelphia cream cheese, poupon, hot pepper sauce, garlic powder, pecans

Taken from www.kraftrecipes.com/recipes/nutty-cheese-log-57122.aspx (may not work)