1 (8 oz.) pkg. cream cheese
3/4 c. crumbled blue cheese (about 4 oz.)
1 c. shredded sharp cheddar cheese (about 4 oz.)
1/4 c. minced onion
1 tbsp. Worcestershire sauce
Finely snipped parsley
Small crisp crackers

Place cheese in small bowl; let stand at room temperature until soft. Blend in onion, Worcestershire sauce on low speed. Beat medium, until fluffy. Scrape sides and bottom often. Cover; chill 3 to 4 hours. Shape into 1 large or 36 (1") balls. Roll ball(s) in parsley; place on serving plate. Cover; chill 2 hours or until firm.

Arrange crackers around cheese ball and serve as a spread. To serve small balls insert wooden pick in each and serve with crackers.