Zombie Brains Cheese Ball

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (3.5 oz) ATHENOS Traditional Crumbled Feta Cheese
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
• 2 Tbsp. toasted pine nuts
• 1/2 cup oil-packed sun-dried tomatoes
• 1 clove garlic
• 1/2 cup water
• 1/4 cup olive oil
• 1 Tbsp. balsamic vinegar
• crackers for serving

1. In a food processor, blend 1 pkg.
2. of cream cheese and the feta cheese until smooth, scraping down the sides as necessary.
3. Spoon into a plastic baggie and refrigerate.
4. Add the remaining 1 pkg.
5. of cream cheese, Parmesan cheese, and pesto sauce to the food processor and process until well blended.
6. Add the toasted pine nuts and pulse several times to mix.
7. Place mixture into a plastic wrap-lined bowl.
8. Cover and refrigerate for 1 hour.
9. Add the sun-dried tomatoes, garlic, water, and balsamic vinegar to the food processor and process until smooth.
10. Set aside.
11. Unwrap the pesto ball and turn onto a plate.
12. Gently shape into an oval.
13. Cut the tip off of one corner of the feta mixture baggie and pipe onto the pesto ball in a twisting brain-like pattern.
14. Spoon the sun-dried tomato sauce around the cheese ball and serve with crackers.

philadelphia cream cheese, feta cheese, parmesan cheese, nuts, tomatoes, clove garlic, water, olive oil, balsamic vinegar, crackers

Taken from www.kraftrecipes.com/recipes/zombie-brains-cheese-ball-185666.aspx (may not work)