2 (8 oz.) cream cheese (softened)
1 c. (8 1/2 oz.) crushed pineapple (drained well)
2 c. chopped pecans
1/4 c. finely chopped green peppers
2 tbsp. finely chopped onion
1 tsp. seasoned salt

In medium bowl, beat cream cheese with fork until smooth. Gradually add other ingredients, saving about 1/2 cup of the pecans. Shape into a ball and roll in remaining pecans. Wrap in foil and refrigerate until well chilled (overnight). Garnish with pineapple slices, cherries or parsley.