In a large mixing bowl, combine cream cheese, softened butter, and dry Italian salad dressing mix. Beat until creamy and smooth, around 2-3 minutes. Fold in shredded cheddar and chopped pimentos until evenly mixed.

Divide the mixture into two equal parts. Shape one half into a 6-inch circle and the other into a 4-inch ball. Place the brim on a serving plate, wrap in plastic wrap, and refrigerate for 1 hour.

After chilling, take the ball from the refrigerator and shape it into a cone on the brim. Cover it with poppy seeds.

Retrieve 2 tablespoons of cheese mixture and attach thinly sliced carrot pieces around the hat's base to mimic a hatband.

Cover the assembled witch hat with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.

Take the Witch Hat Snack Board out of the refrigerator 30 minutes before serving to enhance creamy texture, and serve with assorted crackers and fresh cut-up vegetables.