| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Russian |
Desserts, Snacks, Ethnic, Russian |
12 |
Servings |
INGREDIENTS
| 4 |
|
8-oz pkg cream cheese |
| 1 |
c |
Butter |
| 3 |
|
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.
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