Four Cheese Pâté, Mama's

Makes Two (9-inch) Rounds

1 (8 oz) pkg cream cheese, softened
2 Tbs milk 
2 Tbs sour cream
3/4 cup chopped pecans, toasted
2 (8-oz) packages cream cheese, softened
4.5-oz Camembert Cheese, softened & crumbled into dime-size pieces
4-oz crumbled Blue Cheese, softened
1 cup (4-oz) shredded Swiss Cheese

6 to 12 whole pecans

For serving
Stone Wheat Crackers 
Apple wedges 

Line two 9-inch pie plates with plastic wrap and set aside.

In mixing bowl, combine first 3 ingredients. Beat at Medium speed until smooth.
Evenly divide beaten mixture among the 2 prepared pie plates, spreading evenly over the plastic wrap. Sprinkle with chopped pecans.

Cut Camembert (including rind) into small pieces.

In second mixing bowl, combine the two packages of cream cheese, prepared Camembert Cheese, Blue Cheese, & Swiss Cheese.

Beat cheese mixture in second bowl at Medium speed of electric mixer until smooth. Evenly divide the Camembert Cheese mixture, and spoon over the pecan layer, spreading to the edge of each pie plate.

Cover each pie plate with plastic wrap, and refrigerate up to one week. Refrigerate for at least 4-6 hours before serving (overnight, if feasible).

To serve, remove outside plastic wrap. Invert onto pie plate, and carefully peel away remaining plastic wrap. If desired, garnish with pecan halves.

Serve with crackers and apple slices.

Southern Living 1989 Annual Recipes (Birmingham: Oxmoor House, Inc, 1989), 284.