Memorial Day Recipes

Pineapple Walnut Cheese Ball

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Pineapple Walnut Cheese Ball

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We usually make this for special occasions and holidays. But, if you like this mixing of flavors, why not treat yourself. Also, this cheese ball looks great on a fancy plate, and it makes a great potluck dish. It does not work well to freeze the cheese ball, but it does last for a few days covered in the refrigerator. I was given this recipe back in the 60's and I don't remember where it came from. I think my mother was using this flavor combination in the early 50's.

Shared by rbuchanan50,
West Hollywood, CA

Time needed

30 min preparation

Ingredients

  • 2 8-oz. pkg. cream cheese, brought to room temperature
  • 1 16- oz. can crushed pineapple, drained and remove as much moisture as you can (I have seen cooks squeeze it out by hand or leave it in a strainer and press the pineapple against the strainer
  • 2 8-oz. C. of finely chopped nuts (walnuts are traditional, but with people's allergies pecans work very well or any nut you care to use)
  • Fresh parsley as a garnish
  • Crackers (a savory cracker works better then a plain one)

Directions

Mix/cream the cream cheese and crushed pineapple. Once thoroughly mixed, place a large piece of wax paper or aluminum foil or parchment paper on a clean work area. Place the finely chopped nuts on the paper then form the cream cheese into a ball and lightly place it onto the chopped nuts. Roll the ball around in the chopped nuts until all sides are fully covered. Once done, wrap in plastic wrap. Place in the refrigerator until you need to serve it. Or, if you are using it right away, place a nice bead of parsley on a dish. Place the cheese ball on the parsley, arranged on a plate and serve it to your guests or treat yourself.

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