2 (8 oz.) pkg. cream cheese, softened
1/4 lb. softened butter
10 hard cooked egg yolks
1/2 to 1 c. sugar, or to taste
1/4 c. commercial sour cream
1 tsp. vanilla

Cream softened cheese and butter together until blended. Press egg yolks through a sieve. Beat into cream cheese mixture, along with sugar. Stir in sour cream and vanilla.

Line a clean flower pot with a hole or a sieve that will hold 3-4 cups, with dampened cheesecloth, linen handkerchief cut to fit. Pour mixture into it and fold lining over top. Place in pan or bowl. Weigh down with a small plate. Refrigerate for 24 hours. Unmold on plate. Trim top with violet gumdrops and slashes of licorice to make a flower design. Serve cold as a dessert. Will serve 8.