Pineapple Cream Cheese Ball


Tis the season to whip out the cheese ball recipes and this one has been in my family for decades. My Mom in indiana has made this forever and has given out the recipe to tons of folks. This one is a crowd pleaser and it’s easy, so put this one up on the counter for the holidays and it will be gone quickly. This recipe makes one big ball, or you can split it into two.

Pineapple Cream Cheese Ball


2- 8 oz packages of Philadelphia cream cheese

1- 8 oz can of crushed pineapple (drained)

1 1/2 cup of finely chopped pecans (1 cup of the nuts will go into the cream cheese mixture you will use the rest for the outside of the ball.

1/2 cup finely chopped green pepper

2 Tablespoons minced onion

1/2 Tablespoon Lawry’s seasoned salt


Soften the cream cheese, mix in all the ingredients, chill overnight. When hardened, form into one or two balls and roll in the nuts. Serve with crackers and watch it disappear, you might want to make a double batch for a crowd.

*** If you don’t like pecans you can use walnuts or almonds, whatever you like….go “nuts!”