Sheryl's Pineapple Cream Cheese Balls

[Guest guest]

Sheryl's Pineapple Cream Cheese Balls

 

2 (8 oz.) cream cheese, softened

1 (8 1/2 oz.) can crushed pineapple, drained

2 C. chopped pecans

1/4 C. chopped green pepper

1 T. chopped onion

1 T. seasoning salt

 

Cream the cream cheese and stir in pineapple.

 

When smooth, add 1 cup nuts, green pepper, onion and seasoning salt.

Chill.

 

Form into 2 balls and roll cheese ball in rest of pecans to coat the

surface.

 

Chill until ready for serving.

 

(Set out until room temperature just before serving.)

 

Serve with raw vegetables and or crackers.