Fruit Cheese Log

• 34 cup finely chopped pecans
• 1 (8 ounce) packagesoftened cream cheese
• 2 ounces muenster cheese, shredded (1/2 cup)
• 13 cup shredded fresh parmesan cheese
• 12 cup cheddar cold-pack cheese, softened (from an 8 ounce container)
• 12 cup chopped dried apricot
• 14 cup chopped dried fig
• 14 cup chopped dried cranberries
• cracker

1. Line a square pan with a 16 inch piece of waxed paper, leaving ends overhanging.
2. Spread pecans evenly over waxed paper in bottom of pan; set aside.
3. Beat cream cheese, Muenster cheese, and parmesan cheese with an electric mixer until well mixed.
4. Spoon cheese mixture over pecans, using teaspoon; spread evenly.
5. Spoon cheddar cheese food over cream cheese layer, using a teaspoon; spread evenly.
6. Sprinkle with dried fruits; press in lightly.
7. Lift ends of waxed paper to remove cheese mixture from pan and place on smooth surface.
8. Roll up cheese mixture, jelly-roll style.
9. (If cheese is to soft to roll, return to pan and refrigerate about 20 minutes or until firm).
10. Wrap cheese log in waxed paper; place in resealable plastic food-storage bag.
11. Refrigerate about 30 minutes or until firm.
12. Serve with crackers.

pecans, cream cheese, muenster cheese, parmesan cheese, cheddar coldpack cheese, apricot, cranberries, cracker

Taken from www.food.com/recipe/fruit-cheese-log-80332 (may not work)