Show Stopping Appetizer Torte
List of Ingredients
1 1/2 cups chopped pecans
4 (8oz) pkg cream cheese, softened -- divided
3 tablespoons mustard-mayo sauce -- divided
1 (8oz) pkg shredded sharp Cheddar cheese
1 (7oz) can crushed pineapple -- drained
1/2 cup chopped green onions
2 teaspoons dried mint flakes
1 1/4 cups orange marmalade -- divided
1 tablespoon mayonnaise
2 tablespoons dried orange peel
2 to 3 tsp. orange extract
toasted pecan halves -- garnish
gingersnaps Recipe
Preheat oven to 300.
Bake chopped pecans in a shallow pan at 300 degrees, stirring occasionally, 7-10 min. or until lightly toasted. Cool.
Process 2 pkgs. cream cheese, 2 tbl. mustard-mayo sauce, and the next 4 ingred. in a food processor until blended, stopping to scrape down sides.
Press mixture into the bottom of a plastic wrap-lined 9" springform pan, and sprinkle with the chopped pecans.
Process remaining 2 pkgs. cream cheese, remaining 1 tbl. mustard-mayo sauce, 2/3 cup orange marmalade, and the next 3 ingred. in food processor until smooth, stopping to scrape down sides.
Spread mixture over pecans, pressing until smooth. Cover and chill up to 3 days.
Remove from pan; spread with remaining marmalade, and garnish, if desired. Serve with gingersnaps.
Source: Southern Living
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