Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  chopped pecans
  4           packages  cream cheese (8-oz) -- softened and divided
  3        tablespoons  mustard mayonnaise sauce -- see Note
  8             ounces  shredded sharp Cheddar cheese
  1                can  (7-oz) crushed pineapple -- drained
     1/2           cup  chopped green onions
  2          teaspoons  dried mint
  1 1/4           cups  orange marmalade -- divided
  1         tablespoon  mayonnaise
  2        tablespoons  dried orange peel
  2          teaspoons  orange peel -- (2 to 3)
                        garnish: toasted pecan halves

Preparation:

Bake chopped pecans in a shallow pan at 300 degrees, stirring occasionally, 7 to 10 minutes or until lightly toasted. Cool. Process 2 packages cream cheese, 2 tablespoons mustard-mayonnaise sauce, and next 4 ingredients in a food processor until blended, stopping to scrape down sides. Press mixture into bottom of a plastic wrap-lined 9-inch springform pan, and sprinkle with chopped pecans. Process remaining 2 packages cream cheese, remaining 1 tablespoon mustard-mayonnaise sauce, 2/3 cup orange marmalade, and next 3 ingredients in food processor until smooth, stopping to scrape down sides. Spread mixture over pecans, pressing until smooth. Cover and chill up to 3 days. Remove from pan; spread with remaining marmalade, and garnish, if desired. Serve with gingersnaps. Makes about 30 appetizer servings. Note: Durkee mustard-mayonnaise sauce was used for testing.

Nutritional Information:

3205 Calories (kcal); 208g Total Fat; (55% calories from fat); 73g Protein; 305g Carbohydrate; 243mg Cholesterol; 1719mg Sodium