Pineapple and Pecan Cheese Ball

READY IN: 50mins
Recipe by Sarah_Jayne

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Dolores Jones.

Top Review by Sydney Mike

You have A GREAT TASTING CHEESE BALL here, Sarah Jayne, especially when rolled in (what amounted to almost 1/2 cup of) pecans that had been toasted! I chopped the green pepper very fine, as I did the sweet Walla Walla onion that I used! Thanks for posting! [Tagged, made & reviewed for one of my vegetarian partners in the Vegetarian/Vegan Recipe Swap 3]

Ingredients Nutrition

Directions

  1. Cream the cream cheese.
  2. Add remaining ingredients, reserving 1/4 cup of the chopped pecans. Chill.
  3. Form into a ball and roll in the reserved pecans.

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