Peel cold refrigerated avocado, discard peeling and chop the remaining avocado into squares.
Soak in lime juice in freezer in a covered bowl for 20 minutes.
Combine 1 lb. non-fat cream cheese softened at room temperature, 1 bunch green onions diced, 1/2 cup pecan pieces, 1/4 cup pineapple tidbits with juice drained off, 2 oz. shredded Cheese (bleu Cheese or parmesan), 1 Tbsp. horseradish sauce (Mayonnaise based, not pure horseradish).
Form into a ball.
Lastly, drain lime juice and add avocado chunks to the outside of the ball handling carefully to keep the avocado in chunks.