Ingredients:

• 1⁄2 cup TOSTITOS^® Hot Salsa
• 2 (226 g) packages cream cheese, softened
• 1⁄3 cup finely chopped fresh cilantro
• 1 minced small fresh habanero or jalapeño pepper (Optional)
• 2 (226 g) blocks extra sharp cheddar cheese, shredded
• 1 bell pepper
• 4 extra large black olives
• 1 bag TOSTITOS^® Rounds tortilla chips
• 4 rubber bands

How to make it:

1. Beat cream cheese with electric mixer until creamy and smooth. Add in TOSTITOS^® Hot Salsa, cilantro and habanero (or jalapeño) pepper and mix until blended. Add 3 cups shredded cheddar cheese and mix until combined.
2. Pour cheese mixture onto parchment paper, wet hands and shape into a ball.
3. Press remaining 1 cup of shredded cheddar cheese around ball and wrap tightly with plastic wrap. Stretch rubber bands evenly around ball, forming pumpkin shape. Chill for at least 3 hours and up to 2 days.
4. When ready to serve, remove entire stem of a bell pepper and cut olives to create two eyes, a nose and a mouth.
5. Carefully remove rubber bands and plastic wrap. Transfer to a serving plate and press down lightly to flatten. Press a chopstick or wooden skewer into indentation to accentuate the pumpkin shape, if desired.
6. Add olives to one side to create a face, and top with the bell pepper stem before serving with TOSTITOS^® Rounds tortilla chips.