Pineapple cheese ball
This was my first time making it and I thought it was really delicious however I originally made it with 1 8 oz can of crushed pineapple but added another 8 oz can to the recipe because I thought it lacked pineapple taste so feel free to use 1 can if you think that would be to much and I will be adding in 1 or 2 minced jalapeños next time as well for a sweet and spicy flavor.
Pineapple cheese ball
This was my first time making it and I thought it was really delicious however I originally made it with 1 8 oz can of crushed pineapple but added another 8 oz can to the recipe because I thought it lacked pineapple taste so feel free to use 1 can if you think that would be to much and I will be adding in 1 or 2 minced jalapeños next time as well for a sweet and spicy flavor.
Open in Cookpad AppSteps
- 1
To toast pecans. Place on a cookie sheet in a single layer. Toast in a preheated 350°F oven for 6-8 minutes. Cool completely]
- 2
With a mixer beat cream cheese, salt and pepper together
- 3
Then mix in 1/2 cup pecans and then mix in rest till well mixed
- 4
Roll into a ball and lightly coat outside with other 1/2 cup pecans and wrap in plastic wrap and refrigerate overnight.
- 5
Enjoy with ritzs crackers
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