Cheese Pineapple Ball
	17 oz    Pineapple, crushed   16 oz    Cream cheese   2 cups    Pecan halves   1/4   Green bell pepper, chopped   1/4   Onion, chopped   1 tsp    Salt   1/8 tsp    Salt     Pomegranates (opt)     1 Place pineapple in strainer to drain. Press out all liquid. Cut cream cheese into 1 inch cubes. 2 Cut pecans into 1/8" pieces. Mix green pepper, onion and cream cheese until smooth. Add pineapple, salt, and 1 cup pecans. Blend well. 3 Place mixture on plastic wrap. Shape into log. Refrigerate for one hour. Roll in pecans.   Ready in: 2 hours   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.