2 (8 oz.) cream cheese
1 small can crushed pineapple, drained
1/2 jar pineapple ice cream topping
crushed pecans

Cream the cream cheese in the mixer, then add crushed pineapple and pineapple ice cream topping. Add about 1/4 to 1/2 cup chopped pecans. Mix together well. Roll into a large ball, then roll in crushed pecans. Make holes in top of ball and dribble pineapple ice cream topping into holes. Refrigerate 2 to 3 hours. Serve with crackers of your choice.