Beat cream cheese until smooth in a mixing bowl. Gradually add milk until fully combined and creamy. Mixture will be loose.
To the bowl, add cheeses, onions, pimientos, half of the pecans and half of the bacon. Mix until fully combined. Refrigerate until firm enough to roll into a loose ball, about 45-60 minutes.
Place mixture on a sheet of plastic wrap, form into a ball and wrap tightly. Refrigerate 2 hours.
Mix the other half of pecans, bacon, parsley, and poppy seeds together and pour onto a plate. Unwrap cheese ball and roll in bacon pecan mixture until completely covered, lightly pressing the toppings into the cheese ball to adhere. Wrap again and refrigerate until ready to use.
Place cheese ball on a serving plate and serve with crackers and a spreading knife.