Mini Cheese Ball Wreath

• 1 bunch Italian parsley, divided
• 4 green onions, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 1/4 cup chopped PLANTERS Pecans
• 1/4 cup chopped pistachios
• 4 cherry tomatoes, cut in half

1. Chop enough parsley to measure 1/4 cup.
2. Reserve remaining parsley and 1 onion top for later use.
3. Finely chop remaining onions.
4. Beat cream cheese and shredded cheese with mixer until blended.
5. Divide in half.
6. Mix chopped onions with half the cream cheese mixture.
7. Refrigerate both cream cheese mixtures several hours.
8. Cut 10-inch circle from sheet of parchment; place on large serving board or plate.
9. Arrange reserved parsley sprigs around edge of parchment.
10. Shape each cheese mixture into 24 (1-inch) balls; roll in nuts or chopped parsley.
11. Arrange over parsley sprigs to resemble wreath.
12. Arrange tomatoes around wreath.
13. Add green onion top to bottom of wreath for the ribbon.

italian parsley, green onions, philadelphia cream cheese, shredded italian, pecans, pistachios, tomatoes

Taken from www.kraftrecipes.com/recipes/mini-cheese-ball-wreath-169138.aspx (may not work)