Pineapple Pecan Cheese Ball
Total TimePrep: 10 min. + chilling
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The flavor is good; however, the consistency is much too soft to hold the shape of a ball. This could be corrected by adding in 16 oz. of shredded Vermont white cheddar cheese.
My great grandmother made this but not with salt. Yuck. Use garlic powder and more pineapple. Refrigerate over night or make two days in advance. The salt ruins it. My mom tried to make it with salt and no one eats it. Made with garlic it's gone. I've done it for about 20 years now and everyone asks how I make it.
We did not like this at all. I took it to a card party and no one ate it. It was like eating just a spoonful of onions and green peppers - couldn't even taste the pineapple. Very salty, also.
I have been making this for years and it is very good!! The pecans and pineapple give the ball such an unique flavor. It does have a hard time holding a ball shape however. Not a reason not to make it.
Mine didn't turn out very solid, but oh my gosh, was it good!! I just turned it into a dip and topped it with the finely chopped pecans. Definitely a keeper, though maybe next time, it will hold a ball shape for me!
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This is my favorite and my families favorite cheese ball ever. I made this for our Christmas Eve get together and there wasn't even a crumb left. Usually when I make the other 2 that I have over the years, at least I have leftovers LOL. This is the best and easiest to make...can't believe I missed this recipe all these years. Jan V
Made for family Christmas Eve get together..only change was adding 1 cup sharp shredded cheddar cheese. My family truly devoured this cheeseball, didn't have a crumb left. Will definitely be a keeper for my family.
If you want a differnt but unique taste, try toasting the pecans.