2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained (squeeze all the juice out)
1/4 cup finely chopped green bell pepper, or mixture of green and red bell pepper
3 TBSPs finely chopped green onion
1 tsp seasoned salt, or to taste
2 cups chopped pecans, divided
1. Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm, about 1 hour.
2. Scoop cheese mixture onto a sheet of plastic wrap. Pull the sides up over the cheese to form a ball and wrap it up. Refrigerate overnight.
3. Just before serving roll cheese ball in remaining cup of pecans.
Serve with assorted crackers. Makes about 3 cups of cheese spread.