Ingredients

1 - 8-oz. pkg cream cheese, softened

2 T. milk

1 cup chopped pecans, toasted

2 - 8-oz. pkg cream cheese, softened

4 1/2 oz. Brie (or Camembert)softened

4 oz. Blue Cheese

1 cup shredded Jarlesburg

1 bottle Bronco Bob’s Roasted Raspberry Chipolte Sauce (for topping)

Preparation

  1. Line lightly greased 8 inch round cake pan (or smaller individual containers)with plastic wrap.

  2. Mix 8 oz. cream cheese with milk and spread in pan.

  3. Sprinkle with pecans.

  4. Combine next 4 ingredients in large bowl. Best to mix with hands.

  5. Press into mold and spead evenly.

  6. Cover and chill at least 4 hours…up to 1 week. Or can freeze.

  7. To serve: Invert on serving plate and pour Chipolte Sauce evenly.

Garnish: Grapes and crackers.