Pineapple Pecan Cheeseball (Margaret Ann) 2 pkgs. (8oz) cream cheese, softened 1 can (8oz) crushed pineapple, well drained 1/2 cup chopped green peppers 1/2 cup chopped green onions 1 t. lemon & pepper 1 t. seasoned salt 2 cups chopped pecans, divided In a mixing bowl, whip cream cheese until smooth. Gently stir in pineapple, green peppers, onions,seasonings and 1/2 of nuts. Turn out onto a sheet of plastic wrap and shap into a ball. Refrigerate several hours or overnight . Before serving, roll cheese ball in remaining nuts.Serve with crackers. Yield: 12 -14 servings