2 (3 ounce) packages cream cheese, softened
7 tablespoons butter
2 tablespoons white sugar
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup white sugar for decoration
1 (8 ounce) package heavy whipping cream
2 cups confectioners' sugar for ornamental purposes
3 tablespoons marshmallow creme
2 tablespoons dark rum
In a medium bowl, blend cream cheese and margarine until smooth. Beat in the butter. mix thoroughly, then whisk in sugar and eggs. Mix in the vanilla and almond extracts.
Stir cream mixture into pastry shell, moving tops sometimes, until separate. Roll and refrigerate at least 2 hours. Cut into cubes.
Beat whipping cream 1/2 cup at a time until stiff. Beat within 1 to 2 minutes, stopping to scrape down sides of pans. Beat in confectioners' sugar alternately with marshmallow creme (for glaze), then rum, if desired. Chill 50 minutes in refrigerator, then quick chill each additional hour for easier serving.
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