Cream Cheese and Pineapple Cheese Ball
Cream cheese, pineapple, bacon, and pecans (along with a few other ingredients) combine to make a tasty appetizer your family and friends won't soon forget!
Servings: 4 cups
Calories: 825kcal
Equipment
- chef's knife for slicing pineapple leaf crown
- box grater optional
- nut chopper optional
Ingredients
- 2 8 ounce packages cream cheese softened to room temperature
- 1 whole fresh pineapple twist off leaf crown, and cut in half lengthwise.
- ½ cup finely chopped pineapple dried well with paper towels
- 1 cup chopped pecans
- ¾ cup bacon bits
- 1 cup shredded cheddar cheese
- ¼ cup prepared horseradish
- ½ cup chopped scallions
- 1½ cups whole pecans
Instructions
- Twist and remove the crown of leaves from the whole pineapple. Cut the crown in half lengthwise and place them in water, cut side down. Set aside.
- In a large bowl, blend together the remaining ingredients except for the whole pecans.
- Spray hands with cooking spray to prevent sticking and form the cream cheese mixture in a pineapple shape onto a large serving platter. *Note - Make sure to leave room on the platter for the pineapple "crown."
- Once formed, lightly press the whole pecans onto the pineapple cheeseball making sure all the pecans face the same direction.
- Cover loosely with plastic wrap and chill for at least 2 hours.
- Shortly before serving dry one half of the pineapple crown with paper towels and press it into place on the "top" of the pineapple cheeseball.
- For best flavor, serve at room temperature with crackers or cut vegetables.
Video
Notes
This cream cheese pineapple cheese ball can be made up to 3 days in advance, wrapped well in plastic wrap and refrigerated.
Do not prepare the pineapple crown more than 12 hours in advance. Store the crown cut-side down in a shallow bowl of water and put it in place on the cheese ball shortly before serving.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1cup | Calories: 825kcal | Carbohydrates: 36g | Protein: 28g | Fat: 68g | Saturated Fat: 12g | Cholesterol: 30mg | Sodium: 1028mg | Fiber: 12g | Sugar: 14g
