Pumpkin Mickey Bacon Cheddar Cheese Ball
 
Ingredients
  • 16 oz. cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup cooked & crumbled bacon
  • 2 T ranch dressing mix
  • extra shredded cheddar for rolling
  • bell pepper stem
  • 4 large rubber bands
Instructions
  1. In a large bowl, mix together cream cheese, 1 cup of shredded cheddar, bacon, and ranch mix.
  2. Portion out 3-4 tablespoons of the cheese ball mixture. Set aside.
  3. Place a piece of plastic wrap on a flat surface and put a half cup or so of shredded cheddar in the center.
  4. Form the remaining mixture into a large ball. Place on top of shredded cheddar pile.
  5. Add more shredded cheddar to the top of the cheese ball. Use your fingers to press cheddar into the top and sides of the cheese ball.
  6. Wrap ball tightly in plastic wrap, adding two more layers for a total of three layers of plastic wrap.
  7. Double-wrap each rubber band around the cheese ball, creating 8 sections. This will create the pumpkin ridge indents.
  8. Repeat process with the reserved cheese mixture, creating two small balls for Mickey's ears. Wrap in plastic wrap (but you can skip the rubber bands).
  9. Put all pieces in the refrigerator and chill overnight.
  10. Cut the rubber bands and peel away from the cheese ball; discard.
  11. Unwrap the cheese ball and place on serving dish.
  12. Place bell pepper stem on the top center of the pumpkin.
  13. Place a cheese ball "ear" on either side. Secure with toothpicks, if needed.
  14. Use a black food marker to draw on Pumpkin Mickey's jack-o-lantern face.
  15. Serve with crackers, pretzels, or veggies.
Recipe by Views From the Ville at http://viewsfromtheville.com/2016/08/25/pumpkin-mickey-cheese-ball-halloween/