4 (8 oz.) pkg. cream cheese
2 sticks butter
3 egg yolks
2 c. confectioners' sugar
1 tsp. vanilla
1 can toasted, slivered almonds
3/4 c. chopped citron

Cream the cream cheese and butter together well. Add yolks, one at a time, beating well after each addition. Add remaining ingredients. Line a flower pot or another mold with cheesecloth wrung out in cold water. Put Pashka in and cover with Saran or waxed paper. Refrigerate 6 to 8 hours or overnight. Unmold onto a platter and decorate. Serve with fresh strawberries.

A Russian Easter dessert.