I got this recipe from a Southern Living magazine and have been making it during the holidays for many, many years. It is so good, easy & really pretty. You can make one large pinecone or 2 smaller ones. Some of our grandkids love it, too, so I make one for them. Here's this wonderful recipe.
1 (8-ounce) container vegetable cream cheese
1 (8-ounce) container onion & chive cream cheese
(the original recipe called for roasted garlic , but
I can't ever find it!!)
1 cup shredded sharp Cheddar cheese
3 green onion, chopped
2 cups pecan halves, toasted
Fresh rosemary sprigs
Stir together 4 ingredients. Shape into an oval; chill 2 hours.
Arrange pecan halves over cheese oval in overlapping rows beginning at the bottom & working upward. Arrange rosemary sprigs at top of pinecone. Serve with crackers.
Yield: 16 servings.