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cheeseball

Pineapple Cheese Ball

  • 2- 8oz packages cream cheese (room temperature)
  • 1- 8oz can crushed pineapple, drained
  • ½ cup chopped green pepper
  • 2 Tablespoons finely grated onion
  • 1 teaspoon Lowry’s seasoned salt
  • 1 ½ cups chopped pecans

In a large mixing bowl whip cream cheese until smooth.

Add the drained pineapple, chopped green pepper, grated onion.  Mix until blended.  Then add the seasoned salt.

Form 1 large, or 2 smaller balls with this mixture. (I like to wrap the mixture in wax paper to form a ball). Then roll the cream cheese ball in the chopped pecans to evenly coat.  Wrap completed cheese ball(s) in wax paper and refrigerate until firm (2-4 hours).  Serve with Wheat Thins.  We rarely have any of this cheese ball left over.  However, it is best when consumed within a day or two.

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