Ingredients
Equipment
Instructions
Main Instructions
- Place the crushed pineapple in a fine-mesh sieve. Use the back of a spoon to press firmly, removing as much juice as possible. This is a critical step to prevent a watery cheese ball.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the drained pineapple, dried cranberries, chopped green onions, garlic powder, salt, and pepper. Mix on low until just combined.
- Transfer the mixture onto a large piece of plastic wrap and shape it into a ball. Wrap tightly and refrigerate for at least 2-3 hours or overnight to allow it to firm up.
- Once firm, unwrap the cheese ball. Roll it in the chopped, toasted pecans until it is evenly coated on all sides. Serve immediately with crackers, pretzels, or vegetables.
Notes
Make-Ahead Tip: The cheese ball can be made up to 3 days in advance without the pecan coating. Store it tightly wrapped in the fridge and roll in nuts just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
