Italian Cream Cheese Ball

This recipe was submitted by Ann from Feeding Time at the Zoo!
She says here sweet Mother developed this recipe after tasting some at a restaurant. After a few experiments, she came up with this Italian Cream Cheese Ball that’s super good on crackers. She also says if you want, you can roll the ball in toasted pecans.

• 8 oz. cream cheese
• 1 chopped fresh green onion
• 1/2 tsp. garlic powder
• 1/2 tsp. dried basil
• 1/2 tsp. dried parsley
• 1/4 tsp. salt
• 1/4 cup chopped pecans

Allow cream cheese to soften to room temperature, then mix all ingredients together thoroughly. Form into a ball, wrap in plastic wrap, and refrigerate until ready to use. The cheese ball improves with age.