Ingredients

　　One 8-ounce package cream cheese, at room temperature

　　7 tablespoons sugar

　　One 8-ounce can crushed pineapple, drained, juice reserved

　　1 cup heavy cream

　　1/2 cup slivered almonds, toasted

　　1/2 cup fresh blueberries

　　1/4 cup drained maraschino cherry halves

　　Beat the cream cheese with 3 tablespoons of the sugar until fluffy. Gradually add 1/4 cup of the reserved pineapple juice and continue to beat until smooth. In another bowl, beat the cream with the remaining 4 tablespoons of sugar until it forms stiff peaks. Fold the whipped cream into the cream cheese mixture along with the pineapple, almonds, blueberries, and cherries. Refrigerate for 2 to 3 hours, or until well chilled. For a very pretty dessert, spoon the “clouds” into a stemmed glass compote.

　　Paula Deen's Kitchen Classics