Pineapple Cheese Ball

Recipe By cblundon330
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2 cups (6-8 servings)

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  • 1. Drain crushed pineapple as much as possible (hint: use potato masher to drain). Beat cream cheese until soft. Add drained pineapple and beat until mixed. Chill in bowl until firm, about 1/2 hour.
  • 2. Spread grated cheese in a circle shape on plastic wrap to cover a 15 inch diameter. Place plastic wrap on top & using pastry roller flatten cheese, like a pie crust so that that the white & orange cheese are visible. Remove top layer of plastic wrap. Keeping flattened cheese on the plastic wrap and shape it into a regular sized soup bowl (Note 1).
  • 3. Place pineapple-cheese mixture onto the flattened cheese which is shaped into the soup bowl. Cover the pineapple mixture with the remaining cheese into the shape of a ball so that all of the inside mixture is covered. Cover with the remaining plastic. Keep ball in soup bowl and chill for another 1/2 hour or until firm. When ready to serve, remove from bowl and unwrap plastic from cheese ball. Place crackers around ball & insert small serving knife or spoon into ball to serve.


Note 1- Ensure that there is enough cheese left over the edges so the remaining cheese can wrap up and over to cover the pineapple cheese mixture & to be able to shape into a ball. Note 2 - Can be made a week in advance. Freezes well. Makes excellent hostess gifts. A year round favourite with children & adults alike.

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