My mother-in-law first introduced the Kraft cheese ball into our family years ago when she was selling Tupperware; it's my favorite out of all the many cheese balls I've tasted. I won't be making another one until Christmas next year because, like so many of my favorite home-made treats, it's notoriously loaded with sodium, cholesterol, and calories.
1 5-ounce jar of Kraft Roka Bleu cheese spread.
1 5-ounce jar of Kraft Old English cheese spread
1 5-ounce jar of Kraft pimento cheese spread
2 8-ounce packages of cream cheese
1 teaspoon worcestershire sauce
1/4 finely grated onions.
Mix it all up and chill a couple of hours or longer; I divide it into two parts because it's easier to handle that way. Form it into as much of a ball (or 2 balls) as possible, and roll in chopped pecans. It isn't easy to handle, since it isn't a real firm mixture, but it's worth the effort.
My mother-in-law would put a whole chopped onion in her cheese ball; it was delicious, but you could taste onion for days after eating it, brush your teeth and gargle as you might. I later found the recipe online and saw that it wasn't supposed to have so much onion. This year I used a little dried minced onion instead of fresh, thinking that would be less perishable. I also added some garlic powder and a little cayenne pepper. It turned out fine.
I can no longer find the Kraft roka blue cheese spread, so I replace it with a second jar of Old English.