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Boule au fromage et aux noix

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Submitted by Sue Morrison, Sherbrooke

14­oz. can well drained, crushed pineapple
12 oz. softened cream cheese
1 tsp. salt
1/4 tsp. onion powder
3/4 cup chopped pecans
2 Tbsp. chopped green pepper

Combine pineapple, cream cheese, salt and onion powder in bowl. Beat slowly to mix well. Mix in pecans and green pepper. Chill overnight. Shape into a ball, and serve with assorted fruit and crackers.