2 (8 oz.) pkg. Philly cream cheese
1 915 oz.) can crushed pineapple, drained
2 c. English walnuts
1/4 c. finely chopped green pepper
2 tbsp. finely chopped onion
1 tbsp. seasoning salt

Let cream cheese come to room temperature and mix all ingredients together. Shape into ball and refrigerate. Best if made 24 hours in advance.