14 ounces Keystone Farms Cheese Garlic & Herb Jack cheese
4 ounces cream cheese, softened
4 ounces Keystone Farms Cheese 2 Year Aged Cheddar cheese
2 cups finely crushed cheese puffs
Pretzel stick pieces
Flat leaf parsley leaves
1 Beat Garlic & Herb Jack and cream cheese in a medium bowl until blended. Add cheddar; beat until mixture is combined. Cover and freeze for 30 minutes.
2 Place crushed cheese puffs in a shallow bowl. Scoop or spoon tablespoonfuls of cheese mixture onto a waxed paper-lined baking sheet. Shape into balls; roll balls in cheese puffs to coat.
3 Insert pretzels for pumpkin stems; place parsley for leaves. Refrigerate until serving.
To create uniform-sized balls, we used a cookie scoop.