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Reserve 16 pecan halves for topping. Grind remaining pecans in food processor; set aside. In large bowl combine cream cheese and powdered sugar; mix well until smooth. Add ground pecans, milk, orange zest and orange juice; mix well. Spread 1 tablespoon of mixture over each cracker. Place one pecan half on top of spread. Garnish with parsley, if desired.
Yield: 1 cup spread (16 servings)
Nutrition information per serving (1 tablespoon): 120 Calories, 10 g Total Fat, 3.5 g Saturated Fat, 0 g Trans Fat, 15 mg Cholesterol, 70 mg Sodium, 6 g Carbohydrate, <1 g Dietary Fiber, 2 g Sugars, 2 g Protein
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