ingredients:

for the cheese ball:

• ¼ cup (65g) Pistakio Cream
• 8 oz (225g) mascarpone cheese, (espresso version if you can find it)
• 6 oz (170g) cream cheese, room temp
• 2–3 tbsp (15–22g) powdered sugar
• 1–2 tsp espresso powder (or 1 tbsp espresso or strong coffee)
• splash of vanilla
• ⅛ tsp almond extract
• pinch of salt

for topping + dipping:

• pulsed pistachios for coating
• whole pistachios to mimic threading
• fruit + graham crackers for dipping!
• extra Pistakio Cream for dipping

instructions:

1. simply combine all of your base ingredients in a large bowl and mix well.
2. transfer mixture to a piece of saran wrap and shape into a football.
3. tightly wrap it and place in the fridge for a few hours (overnight for best results).
4. when you're ready to assemble, smooth the surface with a spatula and coat with pulsed pistachios.
5. wipe the plate clean with a damp paper towel and use whole pistachios to mimic the threading on a football.
6. enjoy with your favorite fruit, cookies and graham crackers.
7. go team!