"My girlfriends love sweet pepper relish and cream cheese on crackers. I decided to take the idea and make it into a cheeseball. I brought it away with us on a "Girls Only Weekend." You can use "hot" pepper jelly instead of the "sweet" in the recipie."
Whip cream cheese. To cream cheese add the jar of pineapple spread and jar of sweet pepper relish; whip together. Add in 8 oz of cheddar cheese and mix ingredients together with a spoon. Cover and put in fridge for one hour or until able to form into (2) balls.
Meanwhile, while cream cheese mixture is setting in fridge toast pecans in a small pan over medicum heat until you can smell them. Be careful not to burn them. Put into a bowl and chop. When cream cheese mixture is ready to make balls into, make into two balls. You may also make it into logs. Roll mixture in pecans. Cover with plastic wrap and place in fridge over night for mixture to get to it's full flavor. Before serving let ball stand out for 15 minutes. Serve with crackers of sturdy pita chips such as Stacey's.