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2 (8 oz.) pkgs. of cream cheese 1 (8 1/2 oz.) can of crushed pineapple, drained 2 cups of chopped pecans 1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento 2 tablespoons of finely chopped onion 1/2 teaspoon of seasoned salt Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers.
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