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    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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