Pineapple Cream Cheese Ball

Pineapple Cream Cheese Ball

Submitted by Carol Hillebrenner


  • 2 8 oz. pkgs. cream cheese
  • 20 oz. can crushed pineapple
  • 2 cups chopped pecans
  • 1/4 cup finely chopped green pepper
  • 2 Tbsp. finely chopped onion
  • 1 Tbsp. seasoned salt
  • 1/2 tsp. cumin or curry


  • Soften cream cheese to room temperature. Cream in bowl, gradually adding very well-drained pineapple. Add 1 cup pecans, green pepper, onion, seasoned salt, and cumin/curry. Chill well. Form into a ball and roll in 1 cup pecans. Chill until serving time. May garnish with pineapple twists, cherries, parsley, or olives. (I frequently serve this in a small crock instead of a ball.) Serve with crackers.