Title: Cheese torte and fresh fruit
 Categories: None
      Yield: 1 Servings
 
      4 oz Camembert cheese, cut into
           -small cubes
      1 c  Shredded Swiss cheese
      4 oz Blue cheese, crumbled
      3 pk (8-oz.) cream cheese,
           -softened
      2 tb Milk
      2 tb Dairy sour cream
  1 1/4 c  Chopped pecans
           Chopped fresh parsley
      6    Granny Smith apples, sliced
           -and cored (up to 8)
 
  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.