24 June, 1983

Vicki's Pineapple Garden Cheese Ball

This appetizer recipe is from a dear, longtime friend of Vicki's family. You can make this year-round, but the cool pineapple flavor makes this an especially appealing summer hors d'oeuvre.

Vicki's Pineapple Garden Cheese Ball ingredients
Makes 8 to 12 appetizer servings
2 (8-oz) pkgs Philadelphia Cream Cheese, at room temperature
2 stalks celery, chopped
3 carrots, grated
4 green onions, chopped
1 (15.5-oz) can crushed pineapple, drained well
1 tsp Season-All (I like to add more)
2 cups chopped pecans (divided use - see Notes)

For serving
Nabisco Wheat Thins Original snack

Notes:  You may like to add half of the pecans to the cream cheese mixture, and use only 1 cup to cover outside of the cheese ball.

Be sure to drain pineapple well; squeeze excess juice through cheese cloth.

Blend cream cheese with the vegetables, pineapple, and seasoning until smooth. Form into ball and cover with chopped pecans.

Cover with waxed paper and refrigerate overnight. Unwrap on serving dish and serve with Wheat Thins.

Page Last Updated 19 April 2015

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