* 4 ea 8-oz pkg cream cheese
* 1 c Butter
* 3 ea Egg yolks
* 2 c Confectioner's sugar
* 2 tsp Vanilla
* 1/2 c Canned crushed pineapple (drained)
* 3/4 c Slivered Almonds (toasted)
For: 12 servings
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.
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