Prep: 20 minutes plus freezing and chilling | Serves: 12

Soak mushrooms as package directs; strain and reserve 1 cup soaking liquid. Coarsely chop mushrooms. Prepare pasta as label directs to al dente; drain. 

1. In large bowl, stir cream cheese, Cheddar cheese, almonds, Parmesan cheese and 2 tablespoons parsley; cover with plastic wrap and freeze 30 minutes. Makes about 3 cups.

2. Using damp hands, form cheese mixture into 5-inch wide x 6-inch tall cone-shaped tree; place flat bottom on serving plate and coat with remaining 6 tablespoons parsley. Wrap cheese “tree” lightly with plastic wrap; refrigerate at least 4 hours or up to overnight.

3. Thinly slice 1 slice each soppressata and dry salami into 1/8-inch thick strips; press into sides of cheese “tree” to create “garland.” Press Panino and pomegranate arils into tree to create “ornaments.” Lay remaining prosciutto around bottom of tree to create “tree skirt.”

4. Serve tree with crackers, pretzel crisps and remaining charcuterie slices.

Chef Tip(s):

Pairings: Barolo or oak-aged Chardonnay; pumpkin porter; holiday-spiced hard cider