Pineapple Cheeseball

INGREDIENTS:

2 cups cream cheese, softened

1 cup crushed pineapple, drained

1 cup shredded cheddar cheese

1/2 cup chopped pecans

1/4 cup finely chopped green onions

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup chopped pecans (for coating)

Fresh parsley or cilantro (for garnish, optional)

DIRECTIONS:

Prepare the Cream Cheese Base:
In a large mixing bowl, combine the softened cream cheese, crushed pineapple, shredded cheddar cheese, 1/2 cup of chopped pecans, chopped green onions, garlic powder, onion powder, salt, and black pepper. Use a hand mixer or a wooden spoon to mix the ingredients until they are well combined and creamy.

Shape the Cheeseball:
Once the mixture is well-blended, form it into a ball. You may find it helpful to use a piece of plastic wrap to help shape the cheeseball, as the mixture can be sticky.

Chill the Cheeseball:
Wrap the cheeseball tightly in plastic wrap and refrigerate for at least two hours or until it is firm. Chilling helps the flavors meld together and makes it easier to handle when coating.

Coat the Cheeseball:
Spread the remaining cup of chopped pecans on a large plate or shallow dish. Unwrap the chilled cheeseball and roll it in the pecans until it is evenly coated. Ensure all sides are covered for that perfect crunchy texture.

Serve:
Place the coated cheeseball on a serving platter. Garnish with fresh parsley or cilantro if desired. Serve with an assortment of crackers, fresh vegetables, or sliced baguette.