Tangy Bacon Cheeseball

Beat cream cheese & milk in large bowl with an electric mixer on low until well blended. Add cheddar, Monterey jack, & blue cheese. Beat at medium speed until well combined.

Add half of bacon & half of pecans. Blend on medium until well mixed.

Transfer half of mixture to large piece of plastic wrap. Form mixture into ball. Wrap tightly. Repeat with remaining mixture. Refrigerate until well chilled, about 2 hours.

Combine remaining bacon & pecans with parsley in pie plate or large dinner plate.

Remove plastic wrap from each ball. Roll each in bacon mixture until well coated. Wrap each Cheeseball tightly in plastic wrap & refrigerate until ready to use, up to 24 hours.

Serve with crackers of your choice.