Pashka
Yield: 12 Servings
Ingredients:
- 4 ea 8-oz pkg cream cheese
- 1 c Butter
- 3 ea Egg yolks
- 2 c Confectioner's sugar
- 2 ts Vanilla
- 1/2 c Canned crushed pineapple (drained)
- 3/4 c Slivered Almonds (toasted)
Instructions:
Allow cream cheese butter and egg yolks stand two hours at room temp. Beat together at low speed. Beat in sugar . fold in vanilla pineapple and almonds. Wash & 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 plastic wrap & refrigerate overnight.
