Pashka Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 each: 8-oz pkg cream cheese,
1 cup: Butter,
3 each: Egg yolks,
2 cup: Confectioners sugar,
2 tsp: Vanilla,
1/2 cup: Canned crushed pineapple,
, drained
3/4 cup: Slivered Almonds, toasted
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp