Velveeta Fudge - cooking recipe

Ingredients

3/4 lb. Velveeta process cheese spread, cubed
1 c. (2 sticks) Parkay spread sticks
6 sq. Baker's unsweetened chocolate
2 Tbsp. light corn syrup
2 lb. sifted powdered sugar
1 1/2 c. chopped pecans
1 tsp. vanilla

Preparation

Heat Velveeta, Parkay, chocolate and corn syrup in 3-quart saucepan over medium-low heat, stirring occasionally, until mixture is melted.
Gradually add sugar to chocolate mixture, beating with electric mixer on medium speed until smooth.
Stir in pecans and vanilla.
Pour into greased 13 x 9-inch baking pan. Smooth surface with spatula. Cover.
Refrigerate several hours. Cut into squares.
Makes 3 1/2 pounds.