Drain pineapple pushing out as much juice as possible.
Spread pineapple on paper towels to dry.
Mix softened cream cheese and sugar.
Add pineapple.
Mix throughly.
Ref. for 1 hour.
Form into ball.
Roll in pecans.
Serve with crackers.
Mix cream cheese, onion, pineapple and cheddar cheese form into a ball; refrigerate until cheese is firm spread the hot pepper jelly over the cheese ball.
Serve with crackers.
Soften cream cheese and stir in crushed pineapple.
Add 1 cup of nuts, green pepper, onion and seasoned salt.
Form into ball or roll and cover with remaining nuts.
Make 1 or 2 days ahead before serving.
Cream together chopped onion, green pepper, cream cheese and pineapple.
Form into a ball.
Roll in chopped pecans to coat. Chill and serve with snack crackers.
Let cream cheese soften and drain pineapple.
Combine all ingredients.
Place mixture in refrigerator to become firm.
Once firm shape into a ball.
Chop 1 1/2 cups pecans.
Roll ball until covered with pecans.
In a bowl, cream the softened cream cheese and add drained pineapple and Bailey's.
Mix well.
Divide in half and form two balls.
Put nuts in a bowl and roll each cheese ball in nuts until covered.
Mix well all ingredients.
Reserve some pecans to roll cheese ball in or sprinkle on top and sides.
Mix softened cream cheese with other ingredients.
Form into a ball and chill.
Before serving, roll in chopped pecans.
Combine all ingredients, savings some pecans to roll cheese ball in.
Pack mixture into a bowl or mold; chill until firm.
Remove and roll in pecans to coat exterior.
Serve with crackers.
Drain pineapple well. Mix with room temperature cream cheese, pepper and onion; add salt.
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
over medium heat, warm the pineapple, cream cheese, and Splenda or sugar until
Place 1 cup Milnot in double boiler; add marshmallows and heat until melted.
Remove from heat.
Dissolve lemon jello in cold water; add to hot mixture.
Mix pineapple, cream cheese, salad dressing, milk and nuts.
Combine with mixture in double boiler; pour into 8 x 12-inch glass baking dish.
Place in refrigerate until set.
For top layer, make one package raspberry jello.
Cool and pour over first layer.
Cream butter and cream cheese until fluffy.
Gradually add sugar and continue beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add flour and vanilla, mixing well.
Pour batter into a well-greased and floured 10-inch Bundt pan.
Place in a cold oven.
Set temperature at 325\u00b0 and bake for 1 hour and 20 minutes or until cake tests done.
Cool 15 to 20 minutes before removing from pan.
Mix cream cheese, onion, green peppers and pineapple together and shape into a ball.
Cover ball with nuts.
Serve with your favorite crackers.
Whip cream cheese and gently stir in pineapple, bell pepper, onions, seasonings and 1/2 of the pecans.
Pat out onto a sheet of plastic wrap and shape into a ball.
Refrigerate overnight and roll in remaining pecans before serving.
Mix cream cheese and pineapple together in a bowl; form into a ball. Roll ball in walnut pieces until ball is completely coated.
Set ball on a piece of plastic wrap. Wrap plastic wrap tightly around ball and place in a small bowl. Refrigerate ball to allow flavors to blend, at least 30 minutes.
Serve cheese ball on a bed of chopped parsley.
Chop onion and ham.
Mix together with cream cheese.
Make sure cream cheese is left out to room temperature.
Makes 1 medium cheese ball.
For the icing: Beat the cream cheese and margarine or butter togehter
Prepare pudding according to box directions, except use only the 1 c.
milk.
Beat together pudding and thinned cream cheese.
Fold in whipped topping.
Frost cake (yellow is a good choice)-- frosts equivalent of a boxed cake mix.
Sprinkle with pineapple.
Can also sprinkle with coconut and chopped nuts if desired.
Refrigerate.