Title: Pashka
Categories: Dessert Russian Holiday
Yield: 12 Servings

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)

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)

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