Averie Cooks

-1 To a large bowl, add the cream cheese, pineapple, half the nuts (about a heaping 3/4 cup), green onions (you could use white or yellow onions, but to me they have a harsher flavor and aren't my personal preference), green bell pepper (you can use another color if desired), salt, garlic powder, and stir to combine with a wooden spoon. Tips - Make sure your cream cheese has been sitting out to soften for 30 to 60 minutes, depending on how cold your climate and kitchen are. Cold cream cheese is unnecessarily difficult to work with, so plan ahead and set it out in advance. If it's soft enough, you don't need to use a handheld electric mixer, although you can if desired.
-1 Using a spatula or your hands, gently form the cream cheese mixture into a ball. Taste the mixture and make sure you like it. If needed, add additional salt, garlic powder, a pinch of red pepper flakes, etc. to get it where you like it. Tip - If it's too soft to work with, cover the bowl with a sheet of plastic wrap, and refrigerate it for about 15 minutes, or until just chilled enough to make it easier to work with, and form a ball. Make Ahead Tip - If you'd like to make this cheese ball in advance, do so, through this step, wrap it well in plastic wrap, and keep it for up to 24-36 hours before giving it a final roll through the nuts, garnishing and serving.
-1 After you've formed a ball, scatter the remaining nuts on a plate, and gently roll the formed ball around on the nuts to coat evenly. As necessary, use your hands to gently press the nuts into the side of the cheese ball.
-1 Wrap the cheese ball very well with plastic wrap, and place it in the fridge to chill for at least 15 to 30 minutes before serving, or as desired. This will depend on how soft your cream cheese is, if you refrigerated it prior to forming the ball, and personal preference.
-1 Optionally garnish with fresh parsley sprinkled over the top and serve with crackers or your favorite dippers or crudites. Extra cheese ball will keep airtight in the fridge for up to 5 days, noting the nuts could become a bit soft from the moisture of the cream cheese. I don't recommend freezing leftovers.