Cream the softened cream cheese in a stand mixer for a few minutes Add the shredded cheese and mix for 1-2 minutes until fully incorporated.

Using your hands, gently form the cheese mixture into a ball. Place the cheese ball in a sheet of plastic wrap (you can continue to shape the ball once you have it wrapped up).

Place the ball in the refrigerator for a at least 2 hours to firm up.

Remove the cheese ball from the fridge. Open the plastic wrap and gently roll it in the chopped pecans, fully coating the exterior of the ball. Place back in the sheet of plastic wrap and place it back in the fridge for 20-30 minutes.

To make the turkey head, cut/break the pretzel rod in half. Using your royal icing pen or hot glue gun (IF NOT EATING THE PRETZEL ROD) “glue” the eyes onto the top front of the pretzel rod. Place the Candy Corn upside down and glue for the beak.

When you are ready to serve, set your cheese ball out for 10-15 minutes to soften. Add your pretzel stick tail feathers to the back of the ball and gently slide the pretzel rod down into the front of the turkey. Surround with crackers and Enjoy!