Summer Fruit Cake - cooking recipe

Ingredients

1 (4 1/2 oz.) can blanched whole almonds
2 (3 oz.) pkg. cream cheese
1 (8 oz.) pkg. cream cheese
1/3 c. milk
1/2 c. confectioners sugar
10 large strawberries
1 c. seedless green grapes
1/2 c. pecans
1/3 c. slivered almonds
1 c. soft bread crumbs
1 Tbsp. grated lemon peel
1 large peach, peeled and quartered

Preparation

Day before serving:
In blender at low speed, finely grind almonds; set aside.
In small bowl with beater at high speed, blend cream cheese and 5 tablespoons milk until smooth and fluffy. Beat in 1/2 cup ground almonds and sugar.
With wooden spoon, stir in grapes, pecans and almonds.
In small bowl with fork, mix together bread crumbs, remaining ground almonds and lemon peel. Add 1 tablespoon milk and toss with two forks until mixture begins to stick together.
Line bottom and sides of 8 x 5-inch pan with waxed paper.
Press 1/2 crumb mixture into bottom.
Spread 1/3 cheese mixture over crumbs and arrange 3/4 of fruit on top. Gently press fruit halfway into mixture.
Add about 1 1/3 cups of cheese and press remaining fruit into it.
Smooth rest of cheese over fruit and sprinkle remaining crumbs evenly over top.
Fold waxed paper extensions over cake; press down firmly.
Refrigerate overnight.