Serves: 6
Total Calories: 475
1. At least 1 day or up to 5 days before serving:
2. In a large mixer bowl at medium speed, beat cream cheese for 2 minutes. Add pineapple, Colby cheese, pecans, green pepper, pimiento, onion salt and soy sauce. Beat at low speed until well blended. Chill for 1 hour or until firm enough to handle.
3. With wet hands, shape cheese mixture into two balls. Roll in parsley. Wrap and refrigerate until ready to serve.
This Pineapple Cheese Ball recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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