Title: A variation on the theme of pashka #1
 Categories: Dessert
      Yield: 16 Servings
 
      4 pk (8-oz) cream cheese
      2    Sticks butter
      3    Egg yolks
      2 c  Sifted powdered sugar
      2 ts Vanilla extract
      1 c  Toasted; slivered almonds
      2    To
      3 pt Fresh or frozen strawberries
 
  Let cream cheese, butter and egg yolks stand at room temperature at least 2 hours. Beat
  cheese in a mixing bowl with a wooden spoon or blend at low speed in
  electric mixer. Add butter and continue beating. When well blended,
  add sugar, then egg yolks, one at a time. Add vanilla and fold in
  almonds.
  
  Wash and dry the inside of a Pashka mold or a new 2 quart clay or
  plastic flowerpot with drain holes in the bottom.  Line the pot with
  a double thickness of cheesecloth wrung out in cold water.  Spoon
  cheese mixture into the pot to the brim. Cover with plastic wrap and
  refrigerate several hours or overnight on a plate.
  
  To unmold, trim around and discard top of the cheesecloth.  Invert a
  dessert plate over the opening of the flowerpot and quickly turn the
  whole thing upside down. Place on table and gently lift off pot,
  tugging at the cheesecloth lining if necessary.   When the pot is
  clear, gently remove the cheesecloth.
  
  Garnish the base and top of the Pashka with whole strawberries and
  strawberry halves.  Serve with additional crushed, sweetened
  strawberries as a sauce. You may add some brandy or liqueur to the
  sauce if you wish.