1 - 8oz. pkg. Philadelphia cream cheese

1 Small can crushed Dole pineapple (VERY well drained)

1/2 Green pepper finely chopped (set on paper towel to drain)

1/4 Small sweet onion finely chopped (set on paper towel to drain)

1 Teaspoon (heaping)  Lawry's Seasoned Salt

Chopped Walnuts or Pecans to roll cheesball

Directions:  Mix cream cheese, well drained pineapple, green pepper, onion and Lawry's Seasoned Salt together.  Roll into ball.  Set on plate, cover with foil and refrigerate over night before serving.  Next day drain any excess fluid from plate.  Re-shape cheese ball and roll onto chopped nuts.  Seve with your favorite crackers.  Also good on celery.  This cheeseball should be eaten within two days for best results.  Does not freeze well.  Best to make fresh.  Enjoy!