Pineapple Cheese Ball 2
Source: rec.food.recipes/Lagniappe
Makes about 40 appetizer servings

2 (8 oz) pkg. cream cheese, softened (low fat did not turn out as well)
1 (8 1/2 oz) can crushed pineapple, drained very well
2 cup chopped pecans
1/4 cup finely chopped green pepper
2 Tbsp finely chopped onion
1 Tbsp seasoned salt

Beat cream cheese with fork until smooth. Gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill. Shape into ball; roll in remaining nuts. Refrigerate until well chilled. Garnish with pineapple slices, cherries and parsley.

The green pepper gets liquid when you process it in the food processor. I have to blot it with a paper towel. When I made the ball with the low fat cream cheese I either did not drain the green pepper and pineapple well or it was the cream cheese. Ever since I have used full fat cream cheese and have not had a problem.