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16 oz. cream cheese 2 Tbsp. onion flakes 8 1/2 oz. can crushed pineapple, drained 2 cups chopped nuts 1/4 cup chopped green pepper 1 tsp. seasoned salt Cream cheese until smooth and add remaining ingredients, saving 1/2 cup of nuts. Roll cream cheese mixture into ball and roll in reserved nuts. Refrigerate over night. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |