|Cream cheese||8 Ounce, softened (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Sour cream||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Slivered almonds||1 Cup (16 tbs), toasted and coarsely chopped|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
Combine cream cheese and butter in a large mixing bowl; beat at medium speed of an electric mixer until soft and creamy.
Add sour cream and sugar, beating until well blended.
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
Add to cream cheese mixture, beating well.
Stir in almonds and next 3 ingredients.
Spoon mixture into a lightly oiled 1-quart mold.
Cover and chill until firm or up to 2 days.
Unmold cheese onto a serving platter, and garnish, if desired.
Serve with gingersnaps or lightly sweetened crackers.