3-8 oz. pkgs. cream cheese, softened and divided
3 T. pimento-stuffed green olives, chopped
2 tsp. olive juice
1 T. mayonnaise
1 C. (4 oz,) sharp Cheddar cheese, shredded
1-2 oz. jar diced pimentos, drained
1tsp. onion, grated
1/2 C. butter or margarine, softened
2 garlic cloves, pressed
1tsp. dried Italian seasonings
Green leafy lettuce of your choice
Grapes for garnish
Beat 1 package of cream cheese at medium speed with an electric mixer until creamy; stir in olives and olive juice. Spread olive mixture into bottom of plastic wrap-lined 8×4″ loaf pan. Beat 1 package cream cheese at medium speed until creamy; add mayonnaise and Cheddar cheese, beating until blended. Stir in pimientos and onion; spread over olive mixture. Beat remaining package of cream cheese and butter at medium speed until creamy; add garlic and Italian seasoning, beating until blended.
Spread garlic mixture over pimento mixture. Cover and chill at least 3 hours, or until firm.
To serve, turn on plate lined with leafy lettuce of your choice and remove plastic wrap. Surround cheesecake with crackers and garnish with a small bunch of red grapes. You can also slice the cheesecake thinly, put on lettuce lined individual plates with crackers and grapes.
Yield: 8 appetizer servings.