Paskha
This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.
Martha Stewart Living, March 2016
Gallery
Credit: John Kernick
Recipe Summary
Ingredients
Directions
Cook's Notes
Martha's paskha molds come from Maxim Kudinov. You can also use an 8-to-10-inch flowerpot or a fine-mesh strainer.