- 2 port wine cheese logs (12 ounces each)
- 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
- 1 tablespoon 2% milk
- 2 whole peppercorns
- 1 pimiento strip
- Cut cheese logs into pieces for mummy’s head, body, arms and legs; arrange on a serving plate.
- In small bowl, beat cream cheese and milk.
- Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47.
- Pipe rows across the mummy, creating bandages.
- Add peppercorns for eyes and pimiento strip for mouth.
- Chill until serving.
Thanks to Taste of Home for the recipe and picture!
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