- 1 6 ozs. cream cheese
- 1 can crushed pineapple, drained
- 1/3 apricots, diced
- 1/3 golden raisins
- 1/3 apricot brandy
- 1/2 chopped pecans
Soak apricots in brandy 2 hours. Drain (save liquid). Mince apricots with raisins. Soften cream cheese. Add pineapple, apricots and raisins. Add brandy (enough to make creamy so it will shape into ball). Add 1/4 cup nuts and shape into ball. Use remaining nuts to roll
ball in. Refrigerate. Serve on vanilla wafers or gingersnaps.