2 (8 oz.) pkgs. cream cheese, softened
1 (8 1/2 oz.) can crushed pineapple, drained
2 c. pecans, chopped (1 c. in cheese ball, 1 c. to coat it)
1/4 c. green pepper, finely chopped
2 tbsp. onion, finely chopped
1 tbsp. seasoned salt
Parsley for garnish

Blend ingredients thoroughly. Shape into a ball. Roll in remaining cup of pecans. Wrap in foil or plastic wrap and chill overnight. Serve with crackers; garnish with parsley. Any leftover mixture may be reshaped and refrigerated to be used again.