Let the cream cheese soften at room temperature while you grate the cheddar cheese.

Once the cheeses are softened and grated, respectively, combine the cheeses, the drained jar of pimentos, and the salt and pepper in a bowl.

Use a rubber spatula to begin coaxing the cheese into a vaguely ball-like shape once all ingredients are thoroughly combined.

Pour pecan pieces onto a flat plate and use your fingers to get them to be in a single layer on the plate, and use the spatula to drop the cheese ball in the center of the nuts.

Use your hands to coat the ball with the nuts. Sprinkle nuts over the ball, and gently roll it around the plate until the whole thing is covered.

Lightly wrap in saran wrap and put in the fridge to chill for at least 15 minutes, or for a day or so if making in advance.

Remove about 15 more minutes prior to serving and transfer to a different platter if desired.

Garnish the tray with an assortment of crackers and a cheese spreader for easy dipping.