| • 2 8-ounce packages of cream cheese |
| • 1 can crushed pineapple, drained |
| • 2 cups pecans, chopped, divided in half |
| • ¼ cup finely chopped bell pepper |
| • ¼ cup finely chopped onion |
| • 1 tsp seasoned salt |
| 1: Whip up the cream cheese with a fork until creamy. | |
| 2: Mix in all ingredients except for 1 cup of the pecans. | |
| 3: Form into a ball and roll in the remaining pecans. | |
| 4: Wrap in aluminum foil and let it sit overnight in the refrigerator. (This is important in order to let the onion and pepper mellow.) |