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Sunday, April 7, 2019

Pineapple Cream Cheese Ball

Pineapple Cream Cheese Ball


2 (8 oz.) packages cream cheese, softened
8 oz. crushed pineapple, drained
1/4 cup chopped green bell pepper
2 cups chopped pecans
1/2 small onion, minced
1 teaspoon Lawry's seasoned salt
Save half of the pecans and mix all other ingredients together.
Spread a sheet of cling wrap out on the counter.
In the middle place the cream cheese mixture formed into a ball. Refrigerate until the ball is the consistency of chilled cream cheese.  Remove cling wrap and roll the ball in the remaining pecans. Serve with crackers

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