In mixing bowl, beat 1 package of cream cheese with milk and sour cream until smooth. Spread into a 9-in plate lined with plastic wrap. Sprinkle plate with chopped pecans. In a mixing bowl, beat Brie, Swiss, Blue cheese and remaining cream cheese until thoroughly combined. Gently spread mixture over chopped pecans, smoothing the top to form a flat surface. Cover and chill overnight or up to 3 to 4 days. Before serving, invert onto plate and remove plastic wrap. Arrange pecan halves on top. Serve pate with apples and crackers. Yields 16 to 20 servings.