Soften cream cheese and mix until smooth.

Gradually add milk to the cream cheese, mixing until well blended.

Add shredded sharp cheddar cheese, crumbled blue cheese, minced green onions, drained diced pimento, half of the bacon, and half of the pecans to the cream cheese mixture.

Beat until all ingredients are well blended.

Season the mixture with salt and pepper to taste.

Transfer the cheese mixture to a large piece of plastic wrap.

Form the mixture into a ball and wrap tightly with the plastic wrap.

Repeat with the remaining cheese mixture if making multiple cheese balls.

Refrigerate or freeze the wrapped cheese ball(s) for at least 2 hours to allow them to firm up.

In a pie plate, combine the remaining bacon, remaining pecans, minced parsley, and poppy seeds.

Remove the plastic wrap from the chilled cheese ball.

Roll the cheese ball lightly in the bacon/nut mixture, ensuring it's evenly coated.

Wrap the coated cheese ball back up in plastic wrap.

Refrigerate again until ready to serve.

Serve the cheese ball with your favorite crackers.