I would beat up the cream cheese with sugar and vanilla and spread some on eht crepe before you put on the apple filling, and roll the crepe and serve with icecream.....sort of like a pie with ice cream. Linda C

I think well wrapped they'd be fine for weeks, at least those couple of months you mentioned. Yeah, like you aren't going to take those out for two months! (grin) Annie

The mayo would be my hesitation to freeze. Some recipes would freeze better than others me thinks. I would probably prep some of the parts ahead in kit form. Maybe grate the cheese now and portion in 1 lb zip lock getting all the air out. You could even add the spice and pepper. Chives and/or another herb would add nice color and flavor. Assemble the night before the first event and fridge them. (i think you have three balls to make?) The no-freeze lists are fine, even the first one posted if you read the copy. It was mentioned to not expect fresh when thawed, but perfectly edible to cook with. I recently roasted a half dozen red peppers and a few dozen halapenos, chopped/sliced, then froze in small useful portions. A bag of limes i juiced and froze in ice cube trays. Meyer lemons i freeze whole and grate a bit as needed... Many things freeze fine if used in cooking or cubed fruit going straight into a smoothy. Saran is a nice tight way to seal something like a cheese ball to keep its shape and get all the air out but it should be further sealed in something heavier like a freezer thick zip-lock. Or foil. Or freezer wrap, parchment. I use to make something i called an AntHill. Lined a small half dome soup bowl with saran, then line it with paper thin provolone from my deli. Lay in some nice herb leaves, chives, basil, parsley, thin slivers of sundried tomatoes...then another layer of thin prov...a layer of nutty pesto, then my cheese ball filling...usually white cheddar, cream cheese and some spice. Fold over the excess saran and chill overnight. Flipped over and un-molded it had a nice see-through design of herbs. Sprinkled with a trail of toasted black sesame seeds for the ants. It was my holiday go-to dish for a few years. Easy to travel to parties. Something like that, kept cold in a ceramic bowl in a chilly part of the fridge, i would be fine making it 4-5 days in advance. I would not freeze it for NewYears if i made it today. But i would shop for the ingredients and have them ready to make a day or two in advance. Cheese grated, herbs washed, and ready for assembly the night before.

LOL, Carol, I did mean 7-up. It had brandy in it, so definitely not a Shirley Temple, which has no alcohol at all. The "ladies" in the family also used the fruit from the Cherry Bounce Aunt Ellen made to mix with 7-Up, they called them "spritzers" and I thought it sounded so sophisticated! Kate, they are a little messy to deal with but they all get eaten and my oldest daughter loves them. Because she's celiac, there are many holiday treats she doesn't get to have, so I always make these. And, since she's not supposed to have alcohol because of her seizure medications, double bonus on the lack of brandy (although I doubt that small amount would be a problem). Poor Mother, though, now there's no cherry brandy for her 7-Up. (grin) Annie