2 1/2 lb. soft cream cheese
3/4 lb. soft butter
9 beaten egg yolks
1 1/2 tsp. vanilla
2 c. confectioner's sugar
1/2 c. heavy cream
1/2 c. seedless raisins
1/2 c. blanched almonds, finely chopped or ground
1/2 c. mixed glazed fruit & Maraschino cherries, chopped

In bowl, beat cream cheese, butter and egg yolks with electric beater until light and fluffy. Add vanilla, sugar and cream and beat all together. Fold in raisins, fruit, cherries, and almonds.

Line one large or several small clay flower pots (paskha is made in this shape) with a dampened double layer of cheesecloth, with an extension of about 2 inches for the top. Set pot on soup dish and pour in mixture, folding cheese cloth over top. Refrigerate overnight or preferably longer.

To unmold, invert on plate, and remove cheesecloth carefully. Decorate top with small toy lamb, sides using slivered almonds into letters XB and into shape of Russian cross. Decorated Easter eggs or whole Maraschino cherries can be place around the bottom edges, surrounding the Paskha. Serve with Koulitch for Easter breakfast, Agape, traditionally served after midnight Easter service in the Orthodox Church.