Holiday Cheese Ball

2 (8 oz) pkgs. cream cheese, room temperature
1 (4 oz) jar maraschino cherries, well drained, finely chopped
1/3 cup finely diced green pepper
2 Tbs. dried minced onion
1 cup well-drained crushed pineapple
½ tsp. seasoning salt
¾ cup finely chopped pecans

-In a large bowl, blend cream cheese, cherries, green pepper, onion, pineapple and seasoning salt.
-Divide in half; shape into 2 balls
-Refrigerate 4 hours or overnight.
-Pour chopped pecans into a pie plate or shallow dish. Roll each cheese ball in nuts until surface is coated with nuts.
-Serve immediately or cut two 12-inch squares each of plastic wrap and heavy-duty foil. -Wrap each ball separately in plastic wrap.
-Place 1 wrapped cheese ball in center of 1 prepared foil square. Wrap tightly.
-If refrigerated, used within 2 to 3 weeks.
-If frozen, use within 6 months

Colors are excellent for Christmas

Be sure to do the 3rd step (refrigerate 4 hours or over night). If you don't it will be hard to keep it's ball shape as you roll the cheese ball in the nuts. This is my favorite appetizer to serve. I serve it with club crackers. I got this recipe from my mom.