|Cream cheese||6 Ounce|
|Prepared mustard||2⁄3 Cup (10.67 tbs)|
|Natural sharp cheddar cheese||2 1⁄2 Pound|
|Pimiento stuffed olives||2 Ounce|
|Green pineapple frond||1|
In a large bowl, combine cream cheese and mus- tard; with electric mixer at medium speed, beat un- til well blended.
At low speed, gradually beat in grated cheese until well combined.
Turn mixture onto wooden board.
With hands, knead until smooth and pliable.
Refrigerate, cov- ered, until chilled and able to be molded—about 45 minutes.
With hands, roll mixture into a cylinder.
Stand cylinder on cookie sheet.
Mold into pineapple shape, about 5-1/2 inches high, 15 inches around at widest part, 10-1/2 inches at narrowest part.
Cut olives crosswise into 1/4 inch thick slices.
Carefully place olive slices on cheese in straight horizontal rows, arranging them so vertical rows run on diagonal.
Using wooden pick, make diago- nal lines, 1/8 inch deep, between rows of olive slices.
Cover with plastic film.
Refrigerate still on cookie sheet until serving time (overnight, if desired).
To serve: With broad spatula, carefully remove cheese-pineapple from cookie sheet to serving plat- ter, standing it upright on broadest end.
Place pineapple frond on top.
Surround with small crackers, for spreading.
Let stand at room temper- ature about 30 minutes before serving.
Makes enough to spread 180 crackers.