Reviewed: May 3, 2012

Love this! Needed a large quantity for a party and decided to thin it with a little pineapple juice after doubling recipe, and use for a spread.Also swapped out the season salt and just added sweet red pepper. Had it on banana bread, celery or crackers.Lots of positive comments!Thanks, Lesslie!

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Reviewer:

chef judy

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Apr. 15, 2012

As originally written this is pretty good. I had a 20 oz. can of crushed pinapple and used half of it to get as close to 8 oz as possible. In the future, I would use the whole can to make it like just like my favorite canned pineapple cream cheese dip.

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Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Nov. 27, 2011

I am not an accomplished cook. This was easy to make and really delicious. Thank you so much.

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Reviewer:

Dena

Reviewed: Nov. 26, 2011

This was so delish! The pineapple works so well with the pepper and the onion. I was scarfing this down pretty fast while making Thanksgiving dinner. :)

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Reviewer:

Eydie

Reviewed: Oct. 13, 2011

I got this recipe from my grandma years ago, and I still love it. You must be careful to completely drain the pineapple. I put it in a strainer and press it to get the juice out. This is yummy!

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Reviewer:

NANCY99

Reviewed: Mar. 27, 2011

Everyone at the party loved this - I thought it needed more. . . I made it for the picture - for our AR friend Cindy Lepp. I use a recipe that I got somewhere about 35 years ago that has the same ingredients - only different amounts as follows: 1 cup pineapple (I go by the measuring cup, not the ounces in a can), increase the green pepper to 1/4 cup, increase the onion to 2 tablespoons, increase the seasoning salt to 1 teaspoon. Here is the big difference - add 1 cup finely chopped dry roasted peanuts to the cream cheese. Then roll ball in 1 cup chopped dry roasted peanuts not the pecans. It is really best to refridge overnight. Garnish with parsley and maraschino cherries. Great original recipe but if you want more umph try my changes.

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Reviewer:

Lucky Noodles

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Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Dec. 14, 2010

Needed a bit more oomph, but it was really good. Followed the recipe exactly and it was gone when the party was over :)

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Nov. 29, 2010

So GOOD!

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Reviewer:

alguy

Reviewed: Nov. 24, 2010

I love this cheese ball recipe. I have been making it for years. I add a little bit of hot sauce (a dash or two) and I add a block of shredded sharp cheese as well. There are never any left overs during the holidays at my house.

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