POLYNESIAN CHEESE BALL

Polynesian Cheese Ball image

Provided by Jane Whittaker

Categories Spreads

Time 15m

Number Of Ingredients 7

16 oz philadelphia cream cheese with pineapple
1/4 c sweetened flaked coconut
1/4 c crushed pineapple, drained thoroughly
2 medium green onions, finely chopped
1 tsp seasoned salt
1 Tbsp rum extract, or 2 teaspoons of run, the real stuff
2 c macadamia nuts, divided

Steps:

1. A trick to keep the pineapple from moving,is take a slice to flatten one side. I usually trim off leaves that are not pretty, and use the best side of the pineapple facing up.
2. Soften cream cheese to room temp.
3. Mix all together well, reserving one cup macadamia nuts to roll ball in. If using as a dip, like here, just use 1 cup of nuts.
4. If making a cheese ball, form 1 or 2 balls, roll in nuts, wrap in plastic wrap and refrigerate at least one hour before serving. Overnight is better.
5. Another nice idea was given by the appetizer's host's daughter. She put it into a pineapple half as just a dip, and it was so pretty that way. In that case you wouldn't want to roll it in macadamia nuts, the cup of nuts you reserved, sprinkle on top for garnish.
6. You can more or less ingredients if you like, to your taste. I have even used rum instead of rum extract. The flavors are really best if made the day before.