3 (8 oz.) pkg. cream cheese
2 (16 oz.) cans crushed pineapple in heavy syrup, drained
1 c. pecans, toasted in butter or margarine and finely chopped
1 Tbsp. butter or margarine (for toasting pecans)
mayonnaise (to make the consistency easy to spread)

Heat oven to 250°. Melt butter or margarine and add pecans. Cook 15 to 20 minutes, until lightly toasted. Remove; cool and chop finely. Add other ingredients and mix well. Refrigerate overnight. Serve with your favorite crackers.

Note: Toasting the pecans is the key to this dish; do not miss this preparation step. Makes attractive ribbon sandwiches by using alternate slices of white and wheat bread.