- 1 (3-ounce) package cream cheese, softened
- 40 round buttery crackers
- 1 teaspoon finely chopped fresh parsley
How to Make It
Beat cream cheese in a small mixing bowl with an electric mixer until light and fluffy; spoon into a pastry bag fitted with a 1/4-inch star tip. Pipe a small amount of cream cheese onto each cracker. Sprinkle each lightly with paprika and parsley. Serve crackers with cream soups.