Frosted Cheese Mold

1 cup milk

2 envelopes unflavored gelatin (2 tablespoons)

2 12-ounce cartons cream-style cottage cheese (3 cups)

2 ounces blue cheese, crumbled

1 6-ounce can frozen limeade concentrate, thawed

1/2 cup broken pecans, toasted and salted

6 drops green food coloring

1 cup whipping cream

Frosted grapes

Mint sprigs

Lime wedges

Pour milk into large saucepan.

Sprinkle gelatin over milk to soften.

Place over low heat and stir till gelatin is dissolved.

Once dissolved remove from heat.

Beat cottage cheese and blue cheese together till well blended; stir into gelatin mixture.

Add concentration, pecans, and food coloring.

Whip cream; fold into gelatin mixture.

Turn into 6 1/2-cup ring mold and chill 4 to 6 hours.

Unmold on serving plate; fill center with melon balls and orange sections, if desired.

Garnish with frosted grapes and mint sprigs.

Pass lime wedges.

Note: To frost grapes, brush with lightly beaten egg white. Sprinkle with sugar.

*Makes 10 to 12 of Servings

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Recipe from Better Homes and Gardens Encyclopedia of Cooking: Vol. 2

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