Reviewed: Nov. 29, 2006

This was just okay. It just needed that extra something to make it stand out. Next time I'll try adding the seasoning salt like others suggested.

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MCCOMBSS

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Reviewed: Nov. 19, 2006

I didn't bother making this into a ball. Just put it into a little dish & put the pecans on top. I skipped the celery. thought it needed something and added a little seasoning salt. Served it with Wheat Thins. Perfect! Thanks!

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Mary Lee

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Reviewed: Nov. 12, 2006

This is great. It is just like a cheese ball my Granma used to make. She didn't have recipes written down, they were all in her head, so I have been searching eve since she passed away 14 years ago. Thanks so much...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jul. 4, 2006

It was very tasty and easy to make. We had it for Thanksgiving and there were no leftovers. I don't have the patience to mold the ball, so I just served it as a spread with Ritz crackers. My kids love it for snack!

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Kelli

Cooking Level: Expert

Living In: Redding, California, USA

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Reviewed: Jun. 21, 2006

Very good but it was so watery that instead of making a ball it made a loaf. Not sure if I will make this again.

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RSTDRTLUV

Cooking Level: Intermediate

Living In: Kitty Hawk, North Carolina, USA

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Reviewed: Jun. 20, 2006

I have made this cheeseball twice. It always gets great reviews by those who eat it. I recommend NOT draining the heck out of the pineapple though. It loses a lot of flavor that way. It is a little wet/runny right after you make it, but after sitting in the fridge for a few hours or overnight it's just fine. Thanks for the recipe!

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Sara B.

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Apr. 7, 2006

We really liked this recipe. I made sure to drain the pineapple very well as everyone suggested. I also took it a step further and pat-dried the celery and green pepper with paper towels to soak up the extra juice. I did the same with the pineapple after draining it as well. Also, I wasn't going to use the second ball right away, so I waited to roll it in the nuts until I was closer to serving it. This helped the nuts not go so soft. Delicious recipe! Thanks for sharing!

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ainada83

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Reviewed: Jan. 1, 2006

This cheese ball is great and easy to make. I added a little seasoned salt and Chili powder to give it a little more flavor. Also, you have to drain the pinapple really well or else the cheese ball turns out soggy. This is a great addition to a little get together.

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Bekah Massey

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Reviewed: Dec. 31, 2005

I made this and it was a little to watery..So good thing I made it the night before because it sat up just fine.I had to add a little more cream cheese..But most people enjoyed it..

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tweiser1

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Reviewed: Dec. 22, 2005

Easy to make and very yummy. My grandma used to make this for me at Christmas time. She died and no one had the recipe. I finally found it! THANK YOU!

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Renee

Cooking Level: Intermediate

Home Town: Woodruff, South Carolina, USA

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Dec. 8, 2005

Easy, yummy and can make impressive presentation. Thanks for sharing your recipe.

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Carolyn

Cooking Level: Expert

Home Town: Arlington, Massachusetts, USA

Living In: Alton, New Hampshire, USA

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Reviewed: Nov. 27, 2005

This recipe was a hit at Thanksgiving. The leftovers came home and only lasted two days! Thanks!

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Sherry

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Reviewed: Nov. 14, 2005

I made a few minor changes to this recipe, I used walnuts instead of pecans and added 1 tsp season salt. It was really good, I brought some to work and my coworkers all liked it and my husband asked when i was going to make it again. Great recipe! Thanks!

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Tamasa

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 28, 2005

Been making a variation of this for years. Should be made in advance to blend flavors. Seasoned salt (1 tsp. min)must be added for flavor. I add 1/3 cup walnuts to cream cheese mixture and use remaining walnuts to roll. I usually put crushed pineapple in a strainer and squeeze the liquid out before adding to cream cheese. I also do not add celery but use 1 cup chopped green pepper. Great spread.

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NONNIE53

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Reviewed: Jul. 4, 2005

I would have rated this recipe a 5 star but found it a tad runny even though i put the crushed pineapple in a strainer.All who tried it at the potluck Appy hour loved it.Next time might add some kind of seasoning and mabe drain longer.Definitly try and store it in the fridge overnight makes a big difference in taste and moulding.

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CANADAKITTI

Cooking Level: Intermediate

Living In: Okanagan, British Columbia, Canada

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Reviewed: Jan. 15, 2005

This is a terrific recipe -- one I've been making for years. Mix the pecans in, and shape it like a snowman (lay flat on platter, and don't chill too long or the pecans get soggy) for a great winter party appetizer. Use black olives for decorations.

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Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Dec. 11, 2004

I haven't had this in at least 20 years, and its as good as I remember! With all of the spicier taco dips and salsas, this is a welcome mild flavorful appetizer. Thanks for the memories!!

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lolo

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

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Reviewed: Nov. 11, 2004

This cheese ball is a must try! BUT...make sure you add the 1 teaspoon of seasoning salt as Lynn suggests in her review. That makes the big difference in the bland taste that some of the other reviewers commented on! I love this recipe and have had it for years!!!

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SHEZASMITTY

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 11, 2004

It tasted WONDERFUL, but I would drain the pineapple a lot more next time. I had to put it in the freezer to "chill" for an hour to make it into a ball. Half the recipe also, the "tennis balls" were more like softballs!

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