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

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