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12 Servings
4 8-oz pkg cream cheese
1 c butter
3 egg yolks
2 c confectioner's sugar
2 t vanilla
1/2 c crushed pineapple,Canned
1 (drained)
3/4 c almonds (toasted),Slivered

Let cream cheese, butter and egg yolks stand two house at room temperature; 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 plastec wrap.
Refrigerate overnight. Unmold and serve.

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