Chocolate Marshmallow Haystacks - cooking recipe

Ingredients

1 pkg. (3 oz.) Philadelphia Brand cream cheese, softened
2 Tbsp. milk
2 c. powdered sugar
2 sq. Baker's unsweetened chocolate, melted and cooled slightly
1/4 tsp. vanilla
3 c. Kraft miniature marshmallows
Baker's Angel Flake coconut

Preparation

Beat cream cheese and milk until well blended.
Gradually add sugar.
Mix in chocolate and vanilla.
Stir in marshmallows.
Drop by rounded teaspoonfuls into coconut; roll until well coated. Place on waxed paper-lined tray.
Refrigerate until firm, about 1 hour.
Makes about four dozen candies.