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Submitted by Sheila Storbakken of Sibley, Iowa

8 oz. reduced fat cream cheese, softened

1 1/2 C. shredded extra sharp cheddar cheese

1 medium, firm ripe pear, finely chopped

1 scallion, white and green separated, finely chopped

1/2 tsp salt

1/4 tsp ground pepper

1/2 C. finely chopped toasted pecans

Stir cream cheese, cheddar cheese, pear, white scallion, salt and pepper together in a bowl. Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least one hour and up to two days. Just before serving, combine pecans and the green scallion in a shallow dish. Roll the cheese ball in the mixture pressing to adhere.

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