By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 1 (8 oz) package at room temperature cream cheese
- 1/2 cup granulated sugar
- 1 (8 oz) can drained, juice reserved crushed pineapple
- 1 quart heavy cream
- 1/2 cup slivered and toasted almonds
- 1/2 cup blueberries
- 1/4 cup drained and halved maraschino cherries
Beat the cream cheese with 3 tablespoons of 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, serve the âcloudsâ into a stemmed glass compote.