Pumpkin Cheese Ball

Pumpkin Cheese Ball
1 pkg. (8 oz.) cream cheese, softened
1 carton (8 oz.) spreadable chive and onion cream cheese
2 cups (8 oz.) shredded sharp cheddar cheese
2 tsp. paprika
1/2 tsp. cayenne pepper
1 celery rib or broccoli stalk
Sliced apples and assorted crackers
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In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and
cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.

With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalks for the stem. Serve with apples and crackers.