1It is important to use exact measurements in this recipe so the ball will not be too wet to roll.
2Beat cream cheese in a mixing bowl until smooth. Add Cointreau, lemon juice, season salt, honey, pineapple and 1/3 cup dried blueberries; mix well.
3Place cheese mixture in the center of a piece of plastic wrap. Bring the corners up to meet and seal around the cheese, molding the mixture into a ball. Refrigerate overnight.
4Remove from the refrigerator and form once again into a ball. The mixture will be stiff and easy to mold. Remove plastic and roll cheese ball in chopped red bell pepper to cover.
5Garnish with fresh herbs and dried blueberries or cherries or leave plain. Serve with crackers. Savory Rosemary crackers by Carr's is my favorite with this ball... Makes 24 servings. Enjoy!
6Cook's Tip: We usually make this ball on the 4th of July because it has red, white and blue colors of the flag when using dried blueberries in the filling. Then for Christmas I use dried cherries for the filling. Enjoy!