Pashka
Yield
12 servingsPrep
20 minCook
?Ready
12 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
cream cheese
|
|
| 237 | ml |
butter
|
|
| 3 | each |
egg yolks
|
*
|
| 473 | ml |
powdered sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
pineapple, canned, crushed
and drained |
* |
| 177 | ml |
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.
