2 (8 ounce) packages cream cheese
2 cups pecans, chopped
1/4 cup green pepper, chopped
1 tablespoon seasoned salt
1 (8 1/2 ounce) canned crushed pineapple, drained
2 tablespoons onion, chopped
Soften cream cheese; gradually stir in crushed pineapple, 1 cup pecans, green peppers, onion and salt. Chill well. Form into a ball and roll in remaining pecans to cover ball. Decorate with Maraschino cherry and holly. Serve with crackers.
— By Tina White in Seasoned with Grace published by Parkway Hills United Methodist Church in Madison