4 (3 oz.) pkg. cream cheese
1/2 c. butter
1/2 c. sour cream
1/2 c. sugar
1 tbsp. gelatin
1/4 c. cold water
1/2 c. white raisins
1 c. slivered almonds
Rind (grated) 2 lemons

Let cream cheese, butter and sour cream come to room temperature. Cream well, add sugar. Soften gelatin in cold water then add to cream cheese mixture. Add raisins, almond and lemon rind.

Put in quart mold and refrigerate. When firm, unmold (put base of mold in warm water is 15 seconds) and serve with fruit and crackers.