French Cream Cheese And Preserves

• 32 ounces cream cheese, softened
• 3/4 cup wildflower honey or 3/4 cup other medium colored honey
• 2/3 cup raspberry preserves or 2/3 cup strawberry preserves
• 2/3 cup apricot preserves
• 2/3 cup blackberry preserves or 2/3 cup plum preserves
• toasted slivered almonds or fresh edible flower, for garnish

1. Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
2. In a food processor or blender, combine the cream cheese and honey until smooth.
3. Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
4. Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
5. Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
6. Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
7. Smooth on the remaining 8 ounces of cream cheese.
8. Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
9. When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
10. Unwrap it carefully, and garnish the top with the almonds or edible flowers.

cream cheese, wildflower honey, raspberry preserves, apricot preserves, blackberry preserves, almonds

Taken from www.food.com/recipe/french-cream-cheese-and-preserves-27518 (may not work)