Pumpkin Snack Board
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 654
- Total Fat
- 30
- Saturated Fat
- 11
- Carbohydrates
- 79
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 19
- Cholesterol
- 44
- Sodium
- 1095
- Total: 20 min
- Active: 20 min
Ingredients
2 cups Buffalo wing-flavored pretzel flats
8 ounces mild Cheddar, cubed
8 ounces Colby Jack, cubed
1/2 cup dried cranberries
2 cups square Cheddar crackers
1 cup mini fish-shaped Cheddar crackers
2 cups ridged Cheddar-flavored potato chips
1/4 cup wasabi peas
One 10-ounce package blue corn tortilla chips (triangles)
Directions
- Place a piece of parchment the size of a baking sheet onto a flat serving board, platter or surface large enough for the entire parchment sheet. Using a marker, draw a 14-inch jack-o’-lantern on the parchment; include 2 triangle eyes, a half-moon mouth with teeth and a stem.
- Use pretzel flats to outline the borders of your drawing. Use any remaining pretzels to fill in the bottom half of your pumpkin. Next, pile the Cheddar and Jack cubes on the top half of the pumpkin inside the pretzel border, mixing the cheeses together. Stop the cheese at the top of the mouth. Fill the drawn mouth with the cranberries, then surround the bottom half and sides of the mouth with square cheese crackers, piling the crackers on top of each other to fill the space.
- Place 2 square crackers on top of the cranberries for teeth. Sprinkle the fish-shaped crackers around the cheese on the top half, covering the pretzel layer and filling in any spaces the cheese hasn’t filled. Make two piles of round potato chips, making sure to use whole chips so they are the right shape. Place a pile on each side of the mouth to create chubby cheeks. Use the wasabi peas for the stem and use some to create a little vine. Finally, add 2 triangular tortilla chips for eyes (it’s okay to put them on top of cheese and crackers), then fill all the remaining space on the parchment with tortilla chips.