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Pashka

 

18

Yield

12

servings

Prep

20

min

Cook

?

Ready

12

hrs

Trans-fat Free
 

Ingredients

32 ounces cream cheese
1 cup butter
3 each egg yolks
*
2 cups powdered sugar
2 teaspoons vanilla extract
½ cup pineapple, canned, crushed
and drained
*
¾ cup almonds
sliced and 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 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 plastic wrap and refrigerate overnight.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 51879% of calories from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 338mg 14%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 30% Vitamin C 0%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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