2 (8-ounce) packages cream cheese
1 (20-ounce) can crushed pineapple, drained
¼ cup green pepper, finely chopped
2 tablespoons onion, finely chopped
1 tablespoon Worcestershire sauce
2 cups toasted pecans, chopped and divided
Crackers and sliced peppers, for serving
Drain pineapple. Mix together all ingredients, reserving 1 cup of pecans. Knead mixture until smooth. Shape into one large ball or into three smaller balls. Cover and chill until firm. When firm, roll balls in remaining pecans. Serve on a platter with crackers and pepper slices, if desired.
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