Pineapple Cheese Ball
- 2- 8 oz. cream cheese, softened
- 1- 8.5 oz. can crushed pineapple, drained
- 1/4 C finely chopped green pepper
- 2 T chopped onion
- 1 T Lawry's seasoned salt
- 2 C chopped pecans
Combine cream cheese, pineapple, green pepper, onion and seasoned salt. Add 1 C of pecans, mixing well. Mold into a ball and refrigerate until firm, over night. Reshape into a ball and roll in remaining chopped pecans. Best to make a day before.