From Shelly Carey
Ingredients
16 ounces cream cheese, softened
8 ½ ounces crushed pineapple, drained
1/3 cup finely chopped green pepper
1/3 cup finely chopped onion
¼ teaspoon season salt
2 cups chopped pecans (divided; 1 cup in cheese ball, 1 cup to roll it in)
Directions
Mix cream cheese with a mixer.
Add all other ingredients.
Shape the mixture into a ball.
Chill in refrigerator.
Once chilled, roll the cheese ball into the remaining 1 cup of pecans.
Note: This recipe is best made 1 or 2 days ahead. Serve with crackers.
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