Bring cream cheese to room temperature. Mix all ingredients together (I use the food processor with the steel blade). Mold and refrigerate. It is best when made the day before to allow flavors to mix.

What really makes this recipe a knockout is fresh blueberries. Put a layer of blueberries down, then one-half of the mixture, then another layer of blueberry and then the rest of the mixture. Canned blueberries won't work. Kiwi is OK but other fruits like strawberry or raspberries tend to run into the cream cheese. If you can't find fresh blueberries, put the fruit around or on the side of the pate' with, of course some fresh flowers.