Spook-Tacular Halloween Cheese Balls

Cut tops off 2 of the mini peppers; reserve for later use along with 3 of the remaining whole mini peppers.   Cut all remaining peppers into strips.  Refrigerate peppers, along with 1 Tbsp. of the cream cheese, until ready to use. 

Mix remaining cream cheese with the dressing mix and 1 cup of the Italian cheese blend until well blended. Shape 1 cup of the cheese mixture into a 3-inch-tall ghost shape, then shape the remaining cheese mixture into 2 equal balls. Wrap the ghost cheese ball and round cheese balls individually in plastic wrap.  Refrigerate 1 hour.

Unwrap the ghost cheese ball, then coat it evenly with the remaining Italian cheese blend. Place in the center of a serving board or platter.  Add olive slices for the ghost's eyes and mouth. Unwrap the remaining cheese balls, then coat them evenly with the cheddar cheese. Use the long edge of a rubber spatula to press lines into the cheese balls to resemble pumpkins.  Add the reserved pepper tops to the tops of the pumpkins, gently pressing pepper tops into the cream cheese balls to secure.  Add to the serving board.

Use the reserved cream cheese to decorate some of the WHEAT THINS to resemble tombstones as shown in photo. Tuck lettuce leaves around the cheese balls.  Use the reserved whole mini peppers, pepper strips, grapes, assorted crackers and cracker tombstones to make a Halloween scene around the cheese balls as shown in photo. 

Use a guideline of 2 Tbsp. cheese spread and 1 oz. (or labeled serving size) of crackers* per person. For a well-balanced board, fill in empty spaces with fresh fruits and veggies. Have plenty of RITZ Crackers, TRISCUIT Crackers and WHEAT THINS Snacks available for guests to choose from along with the fruits and veggies.  *Serving size of RITZ Crackers is 1/2 oz.