2 (8 oz.) pkgs. cream cheese
1 (8 1/2 oz.) can crushed pineapple, drained
2 c. chopped pecans
1/4 c. chopped green pepper or 1/4 c. chopped pimiento
2 tbsp. finely chopped onion
1/2 tsp. seasoned salt

Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers.