For my nieces sweet sixteenth birthday, my sister-in-law asked me to make pineapple cream cheese spread with pecans. I’ve never had pineapple spread, let alone made it.
She had a printout of what she wanted it to look like. She gave me all of the ingredients and I went to mixing. I had no clue what I was doing or how it was going to look or taste when finished.
In the process of making it, I thought it was turning out to look more like a porcupine than a pineapple. The final pineapple cream cheese spread with pecans came out beautifully and tasted way better than I expected.
Pineapple Cream Cheese Spread – Such a Presentation
This recipe can be used for a simple pineapple cream cheese ball or a pineapple cream cheese dip, but I think making it look like an actual pineapple adds some creativity. The presentation of this recipe is definitely a conversation starter.
Since my first time making it, I now make it quite often for parties. I especially love making it for our island-themed parties.
I can imagine that this technique can be used for different flavors of spreads and for different shapes. Please enjoy my pineapple cream cheese dip recipe!
Pineapple Cream Cheese Spread
- 24 Oz. Cream Cheese Softened
- 16 Oz. Crushed Pineapples Juice Drained
- 2 Tsp. Vanilla Extract
- 1 Pineapple Top
- 2 Cups Pecan Halves
In a large bowl, thoroughly mix cream cheese, crushed pineapples, and vanilla. On an even surface, place down a layer of plastic wrap. Scoop mixture out of the bowl and place on plastic wrap.
Loosely fold the plastic wrap around the mixture and mold the cream cheese into a pineapple shape. Place molded cream cheese onto a cookie sheet and put in freezer for 20 minutes or long enough for the cream cheese to slightly re-harden, but not freeze.
Remove the cream cheese from the freezer and carefully remove the plastic wrap. Place cream cheese on a serving platter. Starting from the bottom, place the pecans in a row on the cream cheese. Make sure the closed, rounded side of the pecan half is pointing toward the bottom of the pineapple shape. Continue to place the pecans all of the way to the top.
Take the pineapple top and cut the back off, so it can lay flat. Place the cut pineapple top onto the mold. Store in refrigerator until ready to serve.