4    8-oz pkg cream cheese
1 c  Butter
3    Egg yolks
2 c  Confectioners sugar
2 ts Vanilla
1/2 c  Canned crushed pineapple
(drained)
3/4 c  Slivered Almonds (toasted)

Allow cream cheese, butter and egg yolks stand two hours at room temp. Beat
together at low speed. Beat in sugar,. fold in vanilla, pineapple and
almonds. Wash & dry inside of two-quart clay pot. Line with a double
thickness of cheesecloth which has been wrung out in cold water. Pour
mixture into pot. Cover with plastic wrap & refrigerate overnight.