Ingredients:
32 ounces cream cheese, softened
3/4 cup wildflower honey or 3/4 cup other medium colored honey
2/3 cup raspberry preserves or 2/3 cup strawberry preserves
2/3 cup apricot preserves
2/3 cup blackberry preserves or 2/3 cup plum preserves
toasted slivered almonds or fresh edible flowers, for garnish
Directions:
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.
In a food processor or blender, combine the cream cheese and honey until smooth.
Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
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.
Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
Smooth on the remaining 8 ounces of cream cheese.
Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
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.
Unwrap it carefully, and garnish the top with the almonds or edible flowers.
Servings: 8-10
Time preparation: 20 min.
Time total: 20 min.