Preparation / Directions:
In the large bowl of electric mixer, combine cream cheese and mustard; beat at medium speed until well blended. At low speed gradually beat in cheddar cheese to combine well. Turn mixture onto wooden board. With hands knead until smooth and pliable.
Refrigerate until chilled and able to be molded, about 45 minutes minimum.
With hands, hands roll mixture into a cylinder. Place cylinder flat on a cookie sheet, underside will be back of the "pineapple".
Mold into Pineapple shape, about 5 1/2 inches long, 15 inches around at the widest part and 10 1/2 inches at the narrowest part.
Cut olives into 1/4 inch slices. Carefully place on cheese in straight horizontal rows, arranging them so vertical rows run diagonal ( like a fresh pineapple). With a wooden pick make diagonal lines between olive rows in both directions.
Cover with plastic wrap. Refrigerate up to overnight.
To Serve: Stand on broad end on serving platter. Place pineapple frond on top and let stand 30 minutes at room temperature. Surround with crackers and vegetables to spread with the cheese.
Will spread about 180 servings.