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.
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