In a medium bowl, stir together the cheese, mayo, pecans, and green onion. Spread mixture in a 9×9-inch baking pan or 9-inch pie pan.
Spread raspberry preserves over the top in an even layer. Chill in refrigerator at least 1 hour before serving.
Serve with butter crackers and enjoy!
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The lunch lady at my school cafeteria used to make these cookies. They were always the best!.
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