The Best Cheese ball

I've used a cheeseball recipe I really don't like for years.  It uses cottage cheese and Worcestershire sauce. The texture has never been good and most of it goes to waste.  

Not this year.  Even if I can't eat it, I'm gonna make a good one.

The Best Cheese ball

Ingredients
16 oz cream cheese softened
1 jar Kraft Old English spread (sharp cheese variety is good)
1 1/2 c grated cheddar cheese (medium)
1 tsp garlic + 1 tsp onion + 1/2 tsp salt
          (or tsp each garlic salt and onion salt)
1-2 tsp lemon juice concentrate
2 heaping T mayo (NOT miracle whip)
2 c finely chopped nuts (pecans, walnuts, almonds - whatever)

1 T chopped parsley
crackers for serving

Instructions

1- finely chop nuts and set aside

2- In a large bowl (or food processor) combine all of the ingredients.  Mix well.

3- Form a ball and place on a large piece of saran wrap.

4. Place the cheese ball in the fridge for 10-15 min to firm up.  

        You can continue or wait for the last two steps and do them right before serving.

5- Mix the chopped nuts and parsley and place on a plate.

6- Unroll the cheese ball and place it in the nuts.  Roll to cover and shape with your hands.

7- Serve immediately or store for a few hours in the fridge.