Showstopping Appetizer Torte

Ingredients

• 7 ounce pineapple crushed drained canned
• 32 ounce cream cheese divided softened
• 2 teaspoons mint leaves dried
• 0.5 cup green onions chopped
• 1 tablespoon mayonnaise 
• 3 tablespoons mustard-mayonnaise sauce divided
• 2 teaspoons orange extract 
• 1.3 cups orange marmalade divided
• 2 tablespoons orange peel dried
• 1 halves garnish: pecan toasted
• 1.5 cups pecans chopped
• 8 ounce sharp cheddar cheese shredded refrigerated

Equipment

• food processor
• frying pan
• oven
• plastic wrap
• springform pan

Directions

1. Bake chopped pecans in a shallow pan at 300, stirring occasionally, 7 to 10 minutes or until lightly toasted. Cool.
2. Process 2 packages cream cheese, 2 tablespoons mustard-mayonnaise sauce, and next 4 ingredients in a food processor until blended, stopping to scrape down sides. Press mixture into bottom of a plastic wrap-lined 9-inch springform pan, and sprinkle with chopped pecans.
3. Process remaining 2 packages cream cheese, remaining 1 tablespoon mustard-mayonnaise sauce, 2/3 cup orange marmalade, and next 3 ingredients in food processor until smooth, stopping to scrape down sides.
4. Spread mixture over pecans, pressing until smooth. Cover and chill up to 3 days.
5. Remove from pan; spread with remaining marmalade, and garnish, if desired.
6. Serve with gingersnaps.
7. NOTE: For testing purposes only, we used Durkee mustard-mayonnaise sauce.