Raspberry Chipotle Cheeseball My friend, Deb, brought this cheeseball to my son's graduation reception. It's not nearly as complicated to make as the recipe looks, and it is SOoooo good! First Layer Ingredients: 4 oz. sharp cheddar cheese, grated 4 oz. cream cheese, softened 1 green onion, finely chopped 1 TBS. finely chopped bell pepper 2 TBS. finely chopped pecans Second Layer Ingredients: 8 oz. cream cheese, softened 1/4 Cup raspberry chipotle sauce Third Layer Ingredients: 4 oz. cream cheese, softened 4 oz. Colby cheese, grated 1/2 Cup crushed pineapple 1/2 tsp. dry ranch dressing mix Ribbon: 1/3 Cup raspberry chipotle sauce, spread over 1st layer Directions: Line a 1 quart casserole or bowl with plastic wrap. Be sure the ends extend beyond the sides of the dish! Mix all first layer ingredients together thoroughly and press onto the bottom of the plastic lined dish. Spread ribbon over first layer ingredients. Blend second layer ingredients thoroughly and spread over ribbon. Spread ribbon over second layer ingredients. Blend third layer ingredients thoroughly and spread over ribbon. Fold the loose ends of the plastic wrap up over the third layer, making sure it is covered completely. Refrigerate overnight. To serve, invert bowl onto serving plate. Remove bowl and plastic wrap. Serve with Ritz crackers. Hint: This cheeseball "weeps", so don't put the crackers on the sam eplate with the cheeseball... unless, of course, you like soggy crackers!