Pineapple Cheese Ball

By Kathy Johnson

Ingredients

• 6 8 oz cream cheese
• 4 lg cans crushed pineapple; drained
• 1 cup chopped bell pepper; small
• 2 cups chopped pecans
• 1 Tbsp + finely chopped onion (not too much)
• 1 tsp (at a time) seasoning salt (to taste)
• 1 whole pineapple sliced to go around ball

Details

Servings 250

Preparation

Step 1

Let cream cheese come to room temperature. Drain pineapple well. In large bowl mix well; add salt a little at a time; be careful not to use to much onion and salt. Chill over night. Shape like body of pineapple and place pecan halves on shape or shape into ball and roll in chopped pecans. Cut off top of pineapple then bottom; cut in 4ths and remove core. Place top of pineapple at top of pineapple shaped ball.

200 - 2 - 6 count or 8 oz blocks
350 - 9 - 8 oz cream cheese
550 - 12 - 8 oz cream cheese

15 8 oz cream cheese
6 lg cans crushed pineapple; drained
3 cup chopped bell pepper; small
5 cups chopped pecans
2 Tbsp finely chopped onion (not too much)
5 tsp seasoning salt