1 (8 1/2 oz.) can crushed pineapple
2 (8 oz.) pkgs. cream cheese
2 c. pecan halves
1/4 sm. green bell pepper
1/4 sm. onion
1 tsp. seasoned salt

Place pineapple in a strainer to drain. Use the back of a spoon to press out all liquid. If using a food processor, fit the steel knife blade into the work bowl. Process pecans until chopped into 1/8" pieces. Cut cream cheese into 1" cubes. Remove the pecans from the work bowl and set aside.

Process green pepper and onion together until chopped into 1/8" pieces. Add cream cheese. Process until smooth. Add pineapple, seasoned salt and 1 cup chopped pecans. Process with 3 or 4 quick on/off motions to mix well.

Place mixture on a 16" length of plastic wrap. Fold 2 opposite sides of the wrap over cream cheese mixture. Shape mixture into a log 2" in diameter. Refrigerate at least 1 hour. Before serving, remove plastic wrap and roll chilled log in remaining chopped pecans.

Variation: Spread out celery and sliced cucumber rounds with half of the cheese mixture. Garnish with pimiento, sliced green olives or a parsley twig. Serve with whole wheat crackers.