1 ripe cantaloupe
6 ounces cream cheese
1 (16 ounce) can crushed pineapple, drained
1 cup chopped pecans

Cut cantaloupe top and clean out center of seeds. Mix cream cheese, pineapple and pecans. Stuff cantaloupe with cream cheese mixture. Place top back on cantaloupe and refrigerate for 3 to 4 hours or overnight.

To serve, slice across about 2-inches thick.

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