2 packages (8 oz) cream cheese softened
1 (8 & 1/4 oz) can drained crushed pineapple
1 cup chopped pecans (1/2 cup in cheese ball and 1/2 cup to roll ball in)
1/4 cup finely chopped green pepper
2 tbsp finely chopped onions
1 tbsp seasoned salt
Beat cream cheese until smooth. Gradually stir in pineapple, 1/2 cup pecans and other ingredients. Shape into ball, wrap in wax paper, chill 3 hours. When firm, roll into remaining pecans. Remove from refrigerator 30 minutes before serving.
Recipe by Jan Pulley and Larry Pulley