2 (8 ounce) packages cream cheese, softened
3 ½ ounce package instant vanilla pudding mix
15 ounce can of fruit cocktail, drained
Mix the softened cream cheese, pudding and fruit cocktail.
Shape it into a ball and roll it in the pecans.
Wrap a plastic wrap around the ball and refrigerate overnight.
Serve with crackers.
2 teaspoons butter
½ cup chopped onion
3 garlic cloves, minced
1 pound frozen cooked peeled and de-veined crawfish tail meat, thawed, rinsed, and drained
1 pound light processed cheese such as Velveeta light, cubed
1 (10-ounce) can diced tomatoes and green chilies
1 (10-ounce) can diced tomatoes and green chilies, drained
½ cup chopped green onions
5 ½ ounces baked tortilla chips
Green onion strips (optional)
In a large saucepan, melt butter over medium heat. Add onion and garlic and cook until tender stirring frequently, about 5 minutes. Add crawfish and cook for another 2 minutes stirring frequently. Cover and remove from heat.
Add cheese and all the contents of the canned tomatoes to a pan. Cook over medium heat until the cheese melts, about 5 minutes.
Stir in the crawfish mixture and green onions.
You may garnish with green onion strips.
Serve with tortilla chips or crackers.