2 (8 oz.) pkg. Philadelphia cream cheese
3 1/2 oz. crushed pineapple, drained
2 c. chopped walnuts
1/4 c. finely chopped green pepper
2 tsp. finely chopped onion
1 tsp. seasoning salt

Mix cream cheese with mixer until smooth. Gradually stir in drained pineapple, 1 cup nuts, onions, peppers and salt. Cover and chill overnight.

Next day, form into ball quickly and roll in remaining nuts. Wrap in foil. Will keep 2 weeks in fridge. Good nibbling.