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Pineapple Cheese Ball

Pineapple Cheese Ball
21 votes, 3.76 avg. rating (75% score)
by

Yield: 10 to 12 servings

When time is at a premium, this easy-to-make pineapple-cheese ball recipe is a perfect option. If by some chance there are leftovers, just reshape it, wrap it tightly in plastic wrap, and refrigerate it until you're ready to serve it again.

Pineapple Cheese Ball
Photo/Art by Aimee Seavey

Ingredients:

    • 1 package (8 ounces) cream cheese, at room temperature
    • 8 ounces sharp cheddar cheese, shredded
    • 1 can (8-1/2 ounces) crushed pineapple, drained
    • 1/4 cup finely chopped green bell pepper
    • 2 tablespoons finely chopped onion
    • 2 cups chopped walnuts

Instructions:

In a food processor or by hand with a fork, beat the cream cheese until smooth. Mix in the pineapple, green pepper, and onion. Reserve 1 cup of the nuts and mix in the remaining 1 cup of nuts. Shape the mixture into a ball, roll it in the reserved nuts, and refrigerate until well chilled. Serve with crackers.

Additional Notes:

We prefer to use both cream cheese and shredded cheddar cheese, but you may use all cream cheese if you like.

Updated Thursday, May 23rd, 2002

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2 Responses to Pineapple Cheese Ball

  1. Anonymous October 21, 2002 at 4:24 pm #

    It’s simple and fast and not a lot of work.

  2. Anonymous January 16, 2003 at 10:21 am #

    I’ve been looking for this recipe for years. It’s a terrific and easy recipe – delicious as well.

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