2 (8 oz.) pkg. cream cheese
2 jars (5 oz.) cheese spread with pimento
1/2 lb. blue cheese
1/4 c. green onions, chopped
1/2 tsp. Worcestershire sauce
2 c. whole almonds

Beat cream cheese, cheese spread and blue cheese until smooth. Stir in onions and Worcestershire. Cover and refrigerate 1 hour. On work surface mold mixture into shape of large pine cone. Arrange on plate. Beginning at narrow end of cone carefully press almonds into cone in rows making sure ends of almonds extend at a slight angle. Do this with rows slightly overlapping until all cheese is covered. Garnish large end of pineapple with parsley or use pine sprig.