Drain juice from the pineapple completely.
In a small mixing bowl, mix the pineapple with cream cheese.
It is messy, but mixes best if done by hand.
Once thoroughly mixed, form a ball on wax paper.
Let ball chill for 30 minutes to 1 hour to make a little more solid.
Once chilled, roll cheese ball in pecans until completely covered.
Serve with any crackers.
Combine softened cream cheese, instant vanilla pudding (dry) and drained crushed pineapple.
Mold into a cheese ball.
Cover with pecans.
Serve with cinnamon graham crackers.
Combine cream cheese, pineapple, seasoned salt, green pepper and onion in mixer bowl; mix well.
Shape into ball; roll in pecans to coat well.
May add additional 2 tablespoons green pepper, 2 tablespoons green onion and 3/4 cup pineapple if desired.
Yields 1 cheese ball.
Mix all ingredients together and shape into a ball.
Roll in chopped walnuts and place cherry on top.
Garnish with parsley and serve with assorted crackers.
The cheese ball freezes well.
Beat cream cheese until smooth.
Gradually stir in pineapple, 1/2 cup nuts and remaining ingredients.
Shape into ball and roll in remaining nuts.
Wrap in plastic wrap and refrigerate overnight or until well chilled.
Makes 1 cheese ball.
Serve with crackers.
Soften cheese.
Add pineapple, pepper, onion, salt and 1 cup nuts.
Roll into ball.
Use remaining 1 cup nuts to roll cheese ball in.
Combine first 5 ingredients; mix well.
Form into a ball. Chill overnight.
Roll cheese ball in pecans and parsley.
Mix ingredients only using 1 cup pecans.
Roll ball in the other cup of pecans.
Wrap in Saran Wrap.
Better if made a day or so before.
Mix all ingredients together and roll into ball.
Roll cheese ball in finely chopped nuts to coat.
Refrigerate.
Serve with crackers.
Stir cream cheese to soften.
When soft, place all ingredients in a bowl with the cream cheese (except for 1 cup of nuts).
Mix together.
Shape into large ball.
Roll cheese ball in the remaining cup of nuts.
Refrigerate.
Mix ingredients together using only 1 cup of the chopped pecans.
Roll the cheese ball in the remaining pecans, coating evenly.
Chill for 1 hour.
Soften cream cheese.
Stir in ingredients.
Shape into ball. Chill, then roll in chopped nuts.
Beat cream cheese with fork until smooth.
Add rest of the ingredients.
Shape into ball.
Wrap in Saran Wrap or foil.
Let get firm.
Roll cheese ball in 1 cup of chopped pecans.
Reserve 1 cup pecans.
Blend remaining ingredients with the softened cream cheese.
Chill mixture, then shape into a ball. Roll cheese ball in remaining 1 cup pecans.
Combine first five ingredients in a mixing bowl and shape into a ball. Roll cheese ball in nuts. Serve with your favorite crackers.
Mix all ingredients and shape into ball.
Roll in more pecans and parsley.
Refrigerate overnight.
I get more compliments on this cheese ball than I can count.
Mix all ingredients together, except 1 cup nuts.
Shape into ball.
Roll cheese ball in 1 cup of the nuts.
Refrigerate.
Leave cream cheese at room temperature.
Make sure pineapple is well drained.
Mix all ingredients well.
Roll in nuts.
Place in refrigerator until time to serve.
Serve on crackers.
Mix all ingredients (except 1 cup of nuts). Roll into a ball and refrigerate until chilled; can be overnight or longer. Before serving, roll cheese ball into remaining chopped nuts. Serve with favorite crackers (Wheat Thins or Ritz are very good).
Mix all ingredients well.
Shape into a ball.
Use reserved cup of nuts for rolling cheese ball in.