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Pashka

desserts, holiday, russian

4 8-oz pkg cream cheese
1 cup butter
3 egg yolks
2 cup confectioner's sugar
2 teaspoon vanilla
1/2 cup canned crushed pineapple
1 (drained)
3/4 cup slivered almonds (toasted)

Let cream cheese, butter and egg yolks stand two house at room temperature; beat together at low speed. Beat in sugar. fold in vanilla, pineapple and almonds. Wash and dry inside of two-quart clay pot. Line with a double thickness of cheesecloth which has been wrung out in cold water. Pour mixture into pot. Cover with plastec wrap. Refrigerate overnight. Unmold and serve. From the Kitchen of: Phyllis Devaney (Omaha World Herald **Lets Swap Recipes** 1984) Shared by: Gary & Margie Hartford, Eugene, OR (1:152/19)

Yield: 12 servings

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