Shop Ingredients 
Christmas Tree Cheeseball
Prep: 20 minutes plus freezing and chilling • Serves: 16
2 cups PICS shredded sharp white Cheddar cheese
1 cup finely chopped raw almonds
1 cup PICS shredded Parmesan cheese
1/2 cup finely chopped fresh parsley
8 slices Italian dry salami
3 dried apricots, chopped
2 tablespoons drained PICS sliced pimento stuffed green olives
1 tablespoon pomegranate arils
Baguette, PICS crackers, and/or PICS pretzels for serving (optional)
1.In large bowl, stir cream cheese, Cheddar cheese, almonds, Parmesan cheese and 2 tablespoons parsley; cover with plastic wrap and freeze 30 minutes. Makes about 3 cups cheese mixture.
2.Using damp hands, form cheese mixture into 5-inch wide x 6-inch tall cone-shaped tree; place flat bottom on serving plate and coat with remaining 6 tablespoons parsley. Wrap cheese “tree” lightly with plastic wrap; refrigerate at least 4 hours or up to overnight.
3.Cut 2 slices salami into 1/8-inch thick strips; press into sides of cheese “tree” to create “garland”; lay remaining 6 slices salami around bottom of tree to create “tree skirt.” Press apricots, olives and pomegranate arils into tree to create “ornaments.”
4.Serve tree with baguette, crackers and/or pretzels, if desired.
Approximate nutritional values per serving (3 tablespoons):
249 Calories, 22g Fat, 10g Saturated Fat, 50mg Cholesterol, 410mg Sodium,
5g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 10g Protein
Chef Tip:
For a festive tree topper, use a star-shaped cracker or cut a slice of baguette into a star with a star-shaped cookie cutter and toast until crispy.