Pineapple Cheese Ball

Pineapple Cheese Ball

This recipe (passed down from my Grandma Tena) is extremely easy to make. Just be sure to chill the cheese and pineapple mixture before you try to roll it in a ball and roll it in the nuts. Otherwise you will have a shapeless lump that absolutely will not roll into a ball.

Also, if you don’t like sticky hands, be warned: your hands will get icky. I had to stifle the usual panic that rises whenever my hands get this icky. When it was all done, I had cream cheese packed under my fingernails—but it was worth it, because this cheese ball is delicious.

I make this cheese ball once or twice a year. This time I served the cheese ball at a football party at my friend Mandy’s house. My husband and some of our friends were watching the Nebraska Huskers play the Texas Longhorns. It was an embarrassing loss for the Huskers, and the mood of the party guests soured as the game went south. On the positive side, we had cheese ball—and lots of other yummy food.

This cheese ball freezes well. My husband wanted leftovers last night, but I had already frozen the cheese ball to save for the next event that just screams “Cheese ball!” to me. Chris wasn’t too happy to hear I’d frozen it, since I also froze the leftover pizza he wanted earlier in the day.

Here’s the recipe.

Pineapple Cheese Ball

1 large package of cream cheese (use fat free if you wish)

1 cup grated cheddar cheese

1 small can crushed pineapple, drained (or equivalent amount from a larger can)

Mix all ingredients well. Cover in the mixing bowl and chill in the refrigerator. When the mixture is chilled, form it into a ball. You can make two smaller cheese balls by dividing it into two balls at this point. Roll the ball(s) in sliced almonds or crushed pecans or walnuts. Will keep well refrigerated for several days, or you can freeze it wrapped in plastic wrap. Thaw in the refrigerator.