Pineapple Cheese Ball II

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  1. Beat cream cheese with fork until smooth.
  2. Gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill.
  3. Shape into ball; roll in remaining nuts.
  4. Refrigerate until well chilled.
  5. Garnish with pineapple slices, cherries and parsley.
  6. Makes about 40 appetizer servings.
  7. The green pepper gets liquid when you process it in the food processor.
  8. I have to blot it with a paper towel.
  9. When I made the ball with the low fat cream cheese I either did not drain the green pepper and pineapple well or it was the cream cheese. Ever since I have used full fat cream cheese and have not had a problem.