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. ---------------------------------------------------------------------------
Nutrition
Ingredients
