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Pineapple-Cheese Ball

ashlyn's picture
  Cream cheese 16 Ounce, softened
  Crushed pineapple 8 1⁄2 Ounce (Drained)
  Chopped pecans 2 Cup (32 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Seasoned salt 1 Tablespoon
  Canned pineapple slice 1 Cup (16 tbs)
  Maraschino cherries 1 Cup (16 tbs)
  Parsley sprigs 1 Tablespoon
  Assorted crackers 1 Cup (16 tbs)

In medium bowl, with fork, beat cream cheese until smooth.
Gradually stir in crushed pineapple, 1 cup pecans, the green pepper, onion, and salt.
Shape into a ball.
Roll in remaining nuts.
Wrap in plastic film or foil.
Refrigerate until well chilled—overnight.
To serve: Place cheese ball on serving board.
If desired, garnish with pineapple slices, cherries, and parsley.
Surround with crackers.
Let guests help themselves.
Makes about 40 appetizer servings.
Note: Any leftover cheese mixture can be reshaped and refrigerated, for use another day.

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