1 (29 oz.) can sauerkraut, drained
2 c. grated sharp Cheddar
2 tbsp. onion, chopped
2 tbsp. pimento, chopped
3 tbsp. green pepper, chopped
1/4 c. mayonnaise
1 tsp. salt
1/2 c. corn flakes, crushed
1 tbsp. sugar
8 oz. cream cheese, room temp.

Drain sauerkraut and squeeze dry. Combine all except cream cheese. Line loaf pan or bowl with Saran wrap and pack in tightly. Cover and chill overnight.

Unmold on a plate and frost with softened and beaten cream cheese. Garnish with green onion stems and cherry tomatoes.