In a large bowl with mixer at medium speed, beat cream cheese, cheese spread with pimento and blue cheese until smooth.
With spoon, stir in green onions and worcestershire sauce.
Cover and refrigerate about one hour.
On work surface, with hands, shape cheese mixture into shape of large pine cone.
Arrange on wooden board.
Beginning at narrow end of cone, carefully press alsmonds about 1/4 inch deep into cheese mixture in rows, making sure that pointed end of each almond extends at a slight angle.
Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all cheese is covered.
Garnish pinecone with pine sprigs.
Serve with crackers.
Pine sprigs for garnish
1/2 ts Worcestershire sauce
1/4 c Minced green onions
1/2 lb Crumbled blue cheese
2 cn Blanch toast whole almonds
3 pk (8-oz ea) cream cheese
2 pk (5-oz ea) pasturized process
cheese spread w/pimento