4 each 8-oz pkg cream cheese
1 cup butter
3 each egg yolks
2 cup confectioner's sugar
2 teaspoon vanilla
1/2 cup canned crushed pineapple
1 (drained)
3/4 cup slivered almonds (toasted)
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.
