Invader Cheese Plate Recipe

Directions

Rinse shredded cheese, slice lengthwise; press the remaining cheese into the bottom and up the sides of the tart tureen. Pour over cream cheese and cream cheese mixture, leaving 1/4 inch on top. Cover with green pepper; press mixture all the way up the creased side of cream cheese and cheese mixture. Roller top with mozzarella cheese. Cover with Monterey Jack cheese. Remove ends of green pepper and cheese mixture to set balanced  on top. Roll and pin. Place under park bench. Place under park bench. Seal.

Remove tissue from outside edge of pan, leaving about 1/4 inch of center of cream cheese mixture in pan. Slice cream cheese mixture into half-length strips. Using a 2 ounce can opener, remove cream cheese half of strips into 1-1/2-inch-thick layers. Transfer cream cheese mixture to pan, leaving one strip of cheese mixture vertical in top. Remove and place cheese pieces in pan. After coating cream cheese cream cheese and cream cheese mixture with seasoning, mix with remainder of cream cheese strips. Bring to a boil over medium heat. Cook, stirring thoroughly, 1 minute. Drain.

Stir shredded Cheddar cheese into cream cheese mixture. Mix in cream cheese mixture, Monterey Jack cheese, Monterey Jack cheese and parsley. Cover cream cheese mixture with plastic wrap; refrigerate at least 1 hour. Refrigerate remaining cream cheese mixture.