Cream cheese fudge

49 servings

Ingredients

Quantity Ingredient
2 packs Cream cheese, softened (3oz)
¼ cup Margarine or butter, softened (1/2 stick)
1 teaspoon Vanilla
¼ teaspoon Salt
⅔ cup Cocoa
1 pounds Powdered sugar (4 cups)
1 cup Coarsely chopped pecans

Directions

(From "Betty Crocker's Everything Chocolate." Prentice Hall; $16.) Beat cream cheese, margarine, vanilla and salt on low speed until smooth. Beat in cocoa. Beat in powdered sugar, 1 cup at a time, until smooth. Stir in pecans. Press firmly in ungreased 8" square pan.

Refrigerate until firm, about three hours. Cut into squares about 1" square. Keep refrigerated. Makes about 49 pieces.

Nutritional analysis per serving: 79⅖ calories; 3.7 grams total fat; (1⅗ grams saturated fat); 0.7 grams protein; 1⅒ grams carbohydrates; 6⅗ milligrams cholesterol; 22.0 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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