Preparation

• In a medium bowl, combine the cream cheese and 1 cup shredded cheese until thoroughly combined.
• Using your hands, shape the mixture into a ball, then coat in the remaining shredded cheese to cover the outside of the cheese ball.
• Transfer the mixture to a large piece of plastic wrap continuing to shape into a round ball.
• Wrap twine around the cheese ball four times (or use 4 large rubber bands) tightly around the wrapped cheese ball to shape into a pumpkin. Refrigerate until firm, at least 4 hours and up to overnight.
• Remove the twine and plastic wrap. Press bell pepper stem into the top of the cheese ball where all the lines intersect.