I really enjoyed this recipe. I did make one mistake which i believe was not draining the pineapple thoroughly. The mixture was very creamy. I could not form it into a ball until i stuck it in the refigerator for 4 hours. It never really set up they way it should have so i put it on a platter and formed it into a rectangle. I then covered it with the pecans. I’m anxious to make this again. I will drain the pineapple with a strainer:) For sure a keeper even if it never sets up right for me. The taste is wonderful:)
I got this recipe from my grandmother over 30 years ago, and I still make it. Have tried many cheese balls over the years and this is still my favorite! But what’s with the picture? It does not look like it’s rolled in chopped pecans… Okay, new picture is better! This is also very good on celery for the gluten-free folks!
To my suprise this was pretty yummy. Even my husband enjoyed it and asked me to make another. However, I used 1/3 less fat cream chees and had a hard time forming it into a ball even with a little salt added. I did allow everything to drain including the veggie so maybe the less fat cream cheese was the problem just FYI for anyone else making this 🙂 Will make again.
This is a good Cheese ball recipe, but mine turned more into a dip. I used a smaller can of crushed pineapple, I drained it, but added some of the juice to make it creamier. I also used green onions in it instead of the minced onions. I also added some salt and let it sit overnight and it turned out really well. Will make this again!
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