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Paskha

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Recipe photo courtesy of John Kernick

This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.

Source: Martha Stewart Living, March 2016
Total Time Prep Servings

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.

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