Christmas Cheese Balls

4 packages (8 ounces each) cream cheese, softened
4 cups (1 pound) shredded cheddar cheese
1 cup chopped pecans
1/4 cup evaporated milk
1 can (2-1/4 ounces) chopped ripe olives, drained
2 garlic cloves, minced
1/2 teaspoon salt
Minced fresh parsley, chopped pecans and paprika
Assorted crackers

In a small mixing bowl, beat the cream cheese and cheddar cheese. 
Stir in the pecans, milk, olives, garlic and salt. 
Divide into thirds; roll each into a ball. 
Roll one ball in parsley and one in nuts. 
Sprinkle one with paprika. 
Cover and refrigerate. 
Remove from the refrigerator 15 minutes before serving. 
Serve with crackers. 
Make 3 cheese balls