2 (8 oz.) pkgs. cream cheese, softened
1 (8 1/2 oz.) can crushed pineapple, drained
2 c. chopped pecans
2 tbsp. finely chopped onion
1 tbsp. seasoned salt
Canned pineapple slices
Maraschino cherries
Parsley sprigs
Assorted crackers

In medium bowl beat cream cheese with fork until smooth. Gradually stir in crushed pineapple, 1 cup pecans, onions and salt. Shape into ball. Roll in remaining nuts. Wrap in plastic. Refrigerate until chilled. To serve, place cheese ball on serving board, garnish with pineapple slices, cherries and parsley. Makes about 40 servings. Left overs may be re-shaped and used later.