CREAMY CHEESE BALLS
Elizabeth Dae - Riverside

16 oz. cream cheese, softened
1 (8 1/2 oz.) can crushed pineapple, drained
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1 tsp. salt
2 cups chopped pecans or walnuts

Thoroughly blend all ingredients, except nuts. Shape into a ball and roll in nuts. Refrigerate four hours or overnight before serving. If desired, divide mixture in half before rolling and add red and green food coloring.

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