Best Sweet Pineapple Cream Cheese Ball Recipes

PINEAPPLE CREAM CHEESE BALL

Steps:

• 1. Open packages of cream cheese and place in bowl. Start draining the pineapple right away and get as much of the juice separated from the fruit as you can.
• 2. Mix the powdered sugar into the cream cheese, using your hand which should be gloved. A mixer will work too, but you would need to clean off the paddle. The hand works really good on these cheese balls.
• 3. Add the chopped up nuts and mix it very good with hand. Assuming the pineapple has been drained from the juice, add it last and mix thoroughly a few minutes.
• 4. Form into a nice round ball, and roll in crushed up nuts...Refrigerate to firm up and serve with crackers of any type, or cut up fruit and spread the cheese on it. Very good...a crowd pleaser for sure.

PINEAPPLE CHEESE BALL

Steps:

• In a small bowl, beat cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball (mixture will be soft); coat in walnuts. Cover and refrigerate overnight. Serve with crackers and vegetables.

SWEET & SAVORY PINEAPPLE CHEESE BALL

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in pineapple, 1-1/2 cups pecans, green pepper, onion and seasoned salt. Shape into two balls. Wrap in plastic; refrigerate at least 30 minutes., Place remaining pecans in a small shallow bowl; roll cheese balls in pecans to coat evenly. Serve with crackers.

SWEET PINEAPPLE CREAM CHEESE BALL

Steps:

• Drain pineapple pushing out as much juice as possible.
• Spread pineapple on paper towels to dry.
• Mix softened cream cheese and sugar.
• Add pineapple.
• Mix throughly.
• Ref. for 1 hour.
• Form into ball.
• Roll in pecans.
• Serve with crackers.

PINEAPPLE CHEESE BALL

Steps:

• Toast the pecans: preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 10 minutes, stirring once halfway through. DO NOT WALK AWAY. Nuts love to burn at the last second. Let cool, then chop go for a medium chop, a little bit finer than rough chopped (but they certainly don't need to be microscopic pieces).
• In a large mixing bowl, beat the cream cheese with the garlic powder, salt, and cayenne until smooth and combined.
• By hand, stir in the pineapple, bell pepper, and green onion.
• Add half of the chopped pecans.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese pineapple mixture into the center in as globe-like of a mound as you can. It will not be a perfect sphere at this point.
• Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• When ready to serve, remove the chilled cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Unwrap the cheese ball and place it on the plate with the pecans, coating well. The cheese ball won't roll like a real ball. Gently lift and turn it, patting the pecans all over the outside. Carefully transfer it to a serving plate. Serve with crackers or baguette slices and a sprinkle of additional green onion for garnish.

PINEAPPLE CREAM CHEESE BALL

Steps:

• Combine all ingredients, savings some pecans to roll cheese ball in.
• Pack mixture into a bowl or mold; chill until firm.
• Remove and roll in pecans to coat exterior.
• Serve with crackers.

SWEET CHEESE BALL

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the coconut and cherries. Shape into a ball; roll in pecans. Cover and refrigerate until serving. Serve with fruit.

PINEAPPLE CHEESE BALL

Steps:

• 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.

PINEAPPLE PECAN CHEESE BALL

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight. , Just before serving, roll cheese ball in remaining pecans. Serve with crackers.