3 pkgs. (8 oz.) cream cheese, softened
1 c. preserved ginger (drained, coarsely snipped)
1 can (5 oz.) roasted buttered almonds, diced

Make a day ahead or earlier. In large bowl, with electric mixer at medium speed, beat cream cheese with ginger until thoroughly combined. Then shape into ball; wrap in foil. Refrigerate 24 hours. About 30 minutes before serving remove foil from cheese ball. Round up ball with hands, then roll it lightly in almonds until completely coated. Makes about 4 1/2 inch ball.