16 oz cream cheese, softened
1 small can crushed pineapple, drained
1/4 cup green bell pepper, chopped
1 teaspoons season salt
½ pecans, finely chopped (set this aside)
Mix above ingredients together (use only 1/4 cup of the pecans) and shape into ball. Refrigerate for a couple of hours and then roll in remaining 1/4 cup of pecans until completely covered. Refrigerate until ready to serve. Tastes best when made 24 hours in advance.
Originally posted 2/27/07
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Thursday, February 17, 2011
Pineapple Cheese Ball
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