16 ounces cream cheese - softened

1 cup crushed pineapple - well drained

3 tablespoons minced green pepper

3 tablespoons minced pimientos

1 tablespoon dried onion flakes

3/4 cup pecans - chopped fine

1 teaspoon seasoned salt

1 teaspoon crushed coriander

Additional chopped nuts and parsley

Mix cream cheese until smooth; add all remaining ingredients, except additional chopped nuts and parsley. Mix well, using hands. Shape into a log about 10-inches long. Cut strips of foil about 3/4-inch wide and wrap around log at an angle from end to end evenly. Roll in nuts; remove foil strips carefully, then roll in chopped parsley. Chill until firm before wrapping in foil.

Notes: Chill log before rolling if roll is too tacky to work with. Can be frozen up to a month, but be sure to thaw in your refrigerator. For easier spreading consistency, bring cheese log to room temperature and serve with various crackers.