2 pkgs. (8 oz. each) cream cheese, at room temperature
2 1/2 cups finely shredded Cheddar cheese, from 2 (8 oz) pkgs.
1/3 cup crumbled blue cheese
2 ribs of celery, finely chopped
1/4 cup red onion, finely minced
1/4 cup Frank's RedHot sauce
2 oz. Velveeta cheese
MAKE CHEESE SPREAD:
On low speed of a mixer, beat cream cheese, 2 cups of cheddar cheese and blue cheese until blended.
Beat in celery, onion and Frank's RedHot sauce.
Cover and refrigerate until firm, at least 4 hours.
Turn mixture out onto a sheet of wax paper. Coat hands with cooking spray; form mixture into a pumpkin shape, about 5-inches in diameter.
Roll it in the remaining 1/2 cup of cheddar cheese.
Transfer to serving plate.
Using a skewer, score vertical grooves into the cheese around the pumpkin.
In a microwave-safe bowl, microwave the Velveeta on High in 10-second intervals, until softened enough to pipe. Add water, one teaspoon at a time, if necessary, to thin.
Transfer mixture to plastic sandwich bag; snip hole in one corner of bag. Pipe cheese into groves on the pumpkin. Use 2 bay leaves on top for the pumpkin leaves.