December 11, 2012


8oz cream cheese, softened
1 8oz can crushed pineapple, well drained
1 cup chopped pecans
3 cups flaked coconut

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.
from FB Gaining Age But Losing Mind

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