4 oz Camembert cheese, cut into
1 c Shredded Swiss cheese
4 oz Blue cheese, crumbled
3 pk (8-oz.) cream cheese,
2 tb Milk
2 tb Dairy sour cream
1 1/4 c Chopped pecans
Chopped fresh parsley
6 Granny Smith apples, sliced
-and cored (up to 8)
Let Camembert, Swiss and blue cheese stand at room temperature one hour. In
mixer bowl, combine Camembert, Swiss and blue cheese with 2 packages of
cream cheese; set aside. Line a 9-in. pie plate with foil. Stir milk and
sour cream into remaining cream cheese and spread in pie plate on top of
foil. Sprinkle pecans atop cheese layer. Press nuts in. Spoon Camembert,
swiss and blue cheese mixture atop nuts and cream cheese layer, spreading
to plate edges. Place plastic wrap over cheese and cover tightly.
Refrigerate 2-3 days before serving. Flavor is better if kept up to a week.
To serve, remove wrap, turn onto a plate, peel off foil, sprinkle with
parsley. Serve with apple slices. Serves 12-16.