While cream cheese is softening, drain the pineapple in a sieve. It must be very dry or the ball will be hard to work with. Mix cheese with dry pineapple, green pepper, onion, seasoned salt and one cup of the pecans. Place in the refrigerator, cover with saran wrap overnight to allow to harden. With a spatula force the cheese up into the shape of a ball. Place the remaining cup of pecans on a sheet of waxed paper and roll the ball shape out onto them, rolling and shaping the ball as you cover the entire ball with pecans. Place on a large platter and surround with half slices of sliced pineapple or just crackers. Posted to Digest eat-lf.v097.n005 From: Sandra McGuire
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|Serving Size: 1 Lrg. ball (912g)|
|Recipe Makes: 1|
|Calories from Fat: 2812 (88%)|
|Amt Per Serving||% DV|
|Total Fat 312.4g||417 %|
|Saturated Fat 101g||505 %|
|Monounsaturated Fat 128.1g|
|Polyunsanturated Fat 53.7g|
|Cholesterol 499mg||154 %|
|Sodium 3784.9mg||131 %|
|Potassium 1821.2mg||48 %|
|Total Carbohydrate 82.2g||24 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 59g|
|Protein 48.1g||69 %|
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Calories per serving: 3187
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