8 ounces softened cream cheese
1/2 cup milk
8 ounces shredded sharp cheddar cheese
8 ounces shredded Monterey Jack cheese
1/4 cup crumbled blue cheese
10 slices bacon, cooked, crumbled and divided
3/4 cup finely chopped pecans, divided
2 ounces draine, diced pimiento
salt and pepper
1/4 cup minced fresh parsley
1 tablespoon poppy seeds

Beat cream cheese and milk together till well blended. Add cheeses and beat till well mixed. Add half of bacon and pecans. Add pimiento. Beat till well mixed. Add salt and pepper to taste. Transfer half of mixture to large piece of plastic wrap. Shape into ball and wrap tightly. Repeat with remaining mixture. Refrigerate 2 hours till chilled. Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large plate. Roll cheeseballs in mixture till well coated. Rewrap each ball tightly and chill till ready to serve.