Stir together the cream cheese and cheddar in a large mixing bowl until evenly combined.
Add the Craisins, green onions, and parsley to the cheese and mix until incorporated.
Spread the chopped toasted pecans in a pie plate or shallow bowl.
Form the cheese mixture into a ball shape. Then roll the cheese ball around on the pecans to completely coat the outside of the ball.
Completely cover the cheese ball with plastic wrap. Chill in the fridge for at least 4 hours to overnight to allow the flavors to marry together.
Unwrap and serve with your favorite crackers for dipping.
Notes
How to Make Toasted Pecans
Baked: Toss the pecan halves in 1 tablespoon of olive oil. Spread them in a single layer on a parchment paper-lined baking sheet. Cook at 350 degrees F for 7-10 minutes, stirring occasionally. Remove from the oven and cool in a bowl before chopping.
Stovetop: Toss the pecan halves in 1 tablespoon of olive oil. Add the nuts to a medium skillet over medium heat. Cook for 2-5 minutes, stirring often. Remove from the skillet and cool in a bowl before chopping.