Easy Holiday Pineapple Cheese Ball


Pineapple

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Add drained pineapple, 1 cup coconut, cracker crumbs, and jello powder. Mix well. Tightly cover the bowl and chill for a minimum of 1 hour. Remove chilled dough from fridge and add the remaining 1 cup coconut to a separate small bowl. Scoop dough into balls about 1 inch in diameter and roll in coconut. Place in an airtight container and chill.


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Step 2: Add the crushed pineapple, one cup of coconut, graham crumbs, and jello powder to the cream cheese. Blend these well to get a uniform mixture. Step 3: Refrigerate the mixture for an hour to set, making it easier to shape the balls. Step 4: Shape and roll the balls in the remaining coconut.


Pineapple Christmas Balls Lord Byron's Kitchen

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In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and lump-free. Add the drained crushed pineapple, 1 cup of desiccated coconut, graham crumbs, and pineapple jello powder to the bowl. Remember, use the jello powder as is, no need to prepare it. Mix all the ingredients until well combined.


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Instructions. In a large bowl combine together cream cheese, pineapple, green onions, bell pepper, roasted red bell pepper, salt, pepper, and 1/2 cup chopped pecans. Place 2 sheets of plastic wrap on work surface to make 1 large plastic sheet. Place mixture into center of plastic wrap and using the plastic to help form the mixture into a ball.


Pineapple Coconut Balls

In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and lump-free. Add the drained crushed pineapple, 1 cup of desiccated coconut, graham crumbs, and pineapple jello powder to the bowl. Remember, use the jello powder as is, no need to prepare it. Mix all the ingredients until well combined.


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Instructions. Cream together butter and confectionary sugar, add unsweetened coconut and mix together well. Scoop out one or two table scoopfuls of mixture and put in the palm of your hand and roll into a ball. Then make a little opening in to middle with your finger and place a cube or half of pineapple, close hole with the mixture.


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Pineapple Christmas Balls Lord Byron's Kitchen

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Instructions. Crush biscuits to a fine crumb. Drain crushed pineapple and discard (or drink!) juice or syrup. Combine biscuits crumbs, drained crushed pineapple, condensed milk and ½ cup of the shredded coconut. Scoop out tablespoons of mixture and roll into a ball. Roll in the remaining shredded coconut.


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Drain the crushed pineapple in a fine mesh sieve and press out all liquid until very dry. In a large bowl add the drained pineapple, cream cheese, 1 cup of chopped pecans, green onion, green pepper, salt and garlic powder. Stir well to combine. Transfer the mixture to a plate and form into a ball. Coat the cheese ball with the remaining 3/4 cup.


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Whether you're basking in the sun or dreaming of snow-covered pines, these Pineapple Christmas Balls will bring a dash of cheer to your holiday table. Ingredients: 398 mL canned crushed pineapple, thoroughly drained. 8 ounces cream cheese, room temperature. 2 cups unsweetened fine desiccated coconut. 1/2 cup graham crumbs.


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Directions. In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.

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