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| 4 x ca. 30 g | Camembert cheese, cut into small cubes |
| 1 Tasse | swiss cheese shredded |
| 4 x ca. 30 g | Blue cheese crumbled |
| 3 Packung | (8-oz.) cream cheese, softened |
| 2 Esslöffel | milk |
| 2 Esslöffel | dairy sour cream |
| 1 1/4 Tasse | pecans chopped |
| | parsley fresh, chopped |
| 6 | Granny Smith apples, sliced and cored (up to 8) |
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Let Camembert, Swiss and blue cheese stand at room temperature one hour. In mixer bowl, combine Camembert, Swiss and blue cheese with 2 packages of cream cheese; set aside. Line a 9-in. Pie plate with foil. Stir milk and sour cream into remaining cream cheese and spread in pie plate on top of foil. Sprinkle pecans atop cheese layer. Press nuts in. Spoon Camembert, swiss and blue cheese mixture atop nuts and cream cheese layer, spreading to plate edges. Place plastic wrap over cheese and cover tightly. Refrigerate 2-3 days before serving. Flavor is better if kept up to a week. To serve, remove wrap, turn onto a plate, peel off foil, sprinkle with parsley. Serve with apple slices. Serves 12-16.
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