“My mother-in-law gave me this recipe. It is my favorite cheese ball and I like it best on buttery round crackers.” - by Tish Gidney
Ingredients
Adjust Servings
Original recipe yields 2 tennis ball sized balls
Directions
- In a medium mixing bowl, combine cream cheese, celery, bell pepper, onion, and crushed pineapple. Divide the mixture in half and form two balls out of the mixture. Roll each ball in the pecans. Chill until ready to serve.
Nutrition
Amount Per Serving (16 total)
- Calories
- 168 cal
- 8%
- Fat
- 14.7 g
- 23%
- Carbs
- 7.6 g
- 2%
Based on a 2,000 calorie diet
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Reviews (122)
Rate This Recipe
"We've used a similar recipe in our family during the holidays for years. Substituting some red peppers will add more color. As mentioned, about 1 tsp seasoning salt is a must. If you don't want to ..." See moreuse nuts, but still want additional texture, try adding 1/2 to 1 cup grated cheddar cheese."
Sara B.
"I have made this cheeseball twice. It always gets great reviews by those who eat it. I recommend NOT draining the heck out of the pineapple though. It loses a lot of flavor that way. It is a littl..." See moree wet/runny right after you make it, but after sitting in the fridge for a few hours or overnight it's just fine. Thanks for the recipe!"
SHOGAN80
"This recipe if not done right, becomes a dip instead of a ball. Drain the pineapple really well and also used CRUSHED pineapple like it calls for. I accidentally got pineapple chunks, thought it wou..." See moreld be ok, so I whipped with a mixer the cream cheese and pineapple together and it came out too wet, and then I just decided to use it as a dip, but adding all the ingredients, even the crushed pecans and people still loved it!"
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