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Cream Cheese Ball 1 Lb Cream Cheese 1 large can crushed pineapple 4 tablespoons sugar 1 packet of finely chopped pecan

nuts 1 tablespoon mayo

Drain pineapple (make sure that all the juice is drained). Let cream cheese cool at room temperature. Add the sugar, mayo and drained pineapple in a bowl and mix. Set in fridge for 15 mins then roll the cream cheese mixture into a ball. Roll the ball in the chopped nuts. Set in fridge until ready for use. Use with club crackers.