---------- Recipe via Meal-Master (tm) v8.02
       Title: A Variation on the Theme of Pashka
  Categories: Desserts
       Yield: 16 servings
       4    8 oz. pkgs cream cheese
       1 c  (2 sticks) butter
       3    Egg yolks
       2 c  Sifted powdered sugar
       2 ts Vanilla extract
       1 c  Toasted, slivered almonds
       2 pt (or 3) fresh or frozen
   Let cream cheese, butter and egg yolks stand at room temperature at
   least 2 hours.  Beat cheese in a mixing bowl with a wooden spoon or
   blend at low speed in electric mixer.  Add butter and continue
   beating.  When well blended, add sugar, then egg yolks, one at a
   time.  Add vanilla and fold in almonds.
   Wash and dry the inside of a Pashka mold or a new 2 quart clay or
   plastic flowerpot with drain holes in the bottom.  Line the pot with
   a double thickness of cheesecloth wrung out in cold water.  Spoon
   cheese mixture into the pot to the brim.  Cover with plastic wrap and
   refrigerate several hours or overnight on a plate.
   To unmold, trim around and discard top of the cheesecloth.  Invert a
   dessert plate over the opening of the flowerpot and quickly turn the
   whole thing upside down.  Place on table and gently lift off pot,
   tugging at the cheesecloth lining if necessary.   When the pot is
   clear, gently remove the cheesecloth.
   Garnish the base and top of the Pashka with whole strawberries and
   strawberry halves.  Serve with additional crushed, sweetened
   strawberries as a sauce.  You may add some brandy or liqueur to the
   sauce if you wish.