Description
No-bake, creamy and tangy holiday bites made with cream cheese, well-drained crushed pineapple, graham cracker crumbs, and pecans, rolled in snowy coconut.
Ingredients
1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, very well drained
1 package (3 ounces) pineapple gelatin dessert mix (dry powder)
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1 cup shredded coconut, for rolling
Optional: candied cherries or fresh rosemary, for decorating
Instructions
1. Drain the crushed pineapple in a colander and press out as much juice as possible, then blot it with paper towels.
2. In a large bowl, beat the softened cream cheese until smooth.
3. Stir in the dry pineapple gelatin mix, then fold in the drained pineapple.
4. Stir in the graham cracker crumbs and chopped pecans until a thick, scoopable dough forms.
5. Cover and refrigerate for 1 hour, until firm enough to roll.
6. Scoop the mixture into tablespoon-sized portions and roll each into a ball.
7. Roll each ball in the shredded coconut until fully coated. Top with a small piece of candied cherry or a tiny rosemary sprig, if desired.
8. Refrigerate the balls for at least 30 minutes before serving.
Notes
Based on the no-bake pineapple Christmas ball method published by Insanely Good Recipes: cream cheese, crushed pineapple, graham cracker crumbs, and pineapple gelatin mix, rolled in coconut. Amounts and the pecans were developed for Poulef. Test the first batch.
Drain the pineapple very well. Extra liquid makes sticky balls that will not hold their shape.
Keep the balls refrigerated until serving.
Nutrition is an approximate estimate per ball (24 balls).
- Prep Time: 20 minutes plus 1 hour 30 minutes chilling
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 110
- Sugar: 8g
- Sodium: 96mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg