Once again, my neighbor Maria of Maria’s Masterpieces gave me a skull cake, a coffin bread pan, some jelly eyeballs and a cream cheese mummy! She really added a lot of spark to the party, and every detail, as usual, from style to taste was perfect.

Of course, I can’t say for sure which recipe she used to make the mummy, but I found a nice one on www.tasteofhome.com and I think it would cut pretty close. However, I know for a fact that she didn’t use pimiento, she used roasted red pepper, so I adapted the recipe for you!

Ingredients

• 2 Port wine cheese logs
• 1 Package softened cream cheese
• 1 Tablespoon milk
• 2 Whole peppercorns
• 1 Roasted Red pepper cut into strips.

Instructions

1. Cut the cheese logs into pieces and arrange them into the shape of a body.
2. Beat cream cheese and milk.
3. Lay a few strips of roasted red pepper in different areas on the mummy.
4. Using a pastry bag and flat tip (you can choose) pipe rows of gauze, leaving a few areas open to allow the red pepper to look like “wounds”.