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Submitted by: Vickie from Gooseberry Patch
Originally shared on the web 03/10/2011

16-oz. pkg. shredded extra-sharp Cheddar cheese
8-oz. pkg. cream cheese, softened
8-oz. container chive & onion cream cheese
2 t. paprika
1/2 t. cayenne pepper
honey-wheat twist pretzel
flat-leaf parsley leaves
assorted crackers

In a medium bowl, combine cheeses and spices. Cover and refrigerate for 4 hours. Shape mixture into a ball; lightly press into a pumpkin shape. Smooth surface with a table knife. Press pretzel and parsley into top of cheese ball for pumpkin stem and leaf. Serve with crackers. Makes 10 to 12 servings.