Raspberry Cheese Paska

Strain the liquid from the raspberries and boil liquid with the 1/4 pound granulated sugar for approximately 5 minutes.

Cool and reserve to serve this with the Paska.

Remove the seeds from raspberries by putting through a sieve.

Cream the cream cheese with the sweet butter in electric beater.

Add sugar and cream well.

Lastly, add the raspberry pulp and cream well with the beater.

Line your form with cheesecloth and pour in the mixture. Freeze until 1 hour before you plain to serve.

Top with the sauce when you serve, if you want to, but not necessary.