br>In medium bowl, combine cheese, sugar, vanilla and 1 egg
n a bowl beat the cream cheese with a mixer, adding the
Combine cream cheese, sugar, water and vanilla; blending smooth.
Quickly stir in melted chocolate and nuts.
Turn onto buttered pan, spreading fudge 1 inch thick.
Chill, cut in squares and top with walnuts, if desired.
Combine marshmallow cream, sugar, milk, butter and salt in
a 2-quart saucepan.
Bring to a full, rolling boil, stirring constantly.
Continue
to boil over moderate heat, stirring constantly,
for
5
minutes.
Remove from heat; stir in chocolate and
vanilla.
Beat
until
smooth.
Spread
into a greased pan. Melt cream cheese; pour over and mix into fudge. Chill in refrigerator until firm.
Cream the cream cheese. Slowly blend in 2 cups of confectioners sugar. Mix in chocolate. Add vanilla, salt and nuts. Press into a well greased pan and place in refrigerator until firm, around 15 minutes. Cut in squares.
Line 13 x 9 pan with foil, so foil covers sides of pan.
In large pan combine butter, cream cheese and chocolate.
Heat just until melted and mixture is smooth.
Stir constantly.
Remove from heat.
Add sugar one cup at time.
Mix well after each addition. Press into pan and refrigerate to set.
Mix softened cream cheese and chocolate together.
Add sugar. Mix well.
Blend in vanilla, salt and nuts.
Spread into well-greased pan.
Chill 15 minutes or until firm.
Place chocolate in top of double boiler. Bring water to a boil.
Reduce heat to low. Cook until chocolate melts.
Combine the cream cheese and sugar. Beat until smooth. Add chocolate and vanilla, beating well.
Stir in chopped pecans. Press mixture into a lightly greased 8-inch square pan.
Chill until firm and cut into squares.
Top each square with a pecan half. Store in refrigerator.
Yields 16 squares.
Place cream cheese in bowl.
Beat with mixer until soft and smooth.
Blend in remaining ingredients, except nuts.
When thoroughly mixed, add nuts.
Press on waxed paper or in well-greased shallow pan and chill until firm.
Soften cream cheese in warm place.
Mix cocoa with sugar to get all lumps out of cocoa.
Cream in cream cheese; add vanilla and nuts.
Spread in dish and cool in refrigerator.
Combine cream cheese, sugar, water and vanilla, blending until smooth.
Quickly stir in chocolate and nuts.
Turn into buttered 8 x 8-inch pan, spreading 1 inch thick.
Chill and cut into squares.
Place cream cheese in bowl and cream until soft and smooth. Slowly blend sugar into cheese. Add vanilla, salt and pecans; mix well until blended. Press into a well-greased shallow pan. Refrigerate until firm. Cut into squares.
Melt chips and margarine.
Add softened cream cheese and powdered sugar.
Add vanilla and nuts.
Place in a well-buttered pan and refrigerate until set.
Store in refrigerator.
Combine cream cheese and milk. Beat until smooth.
Gradually beat in powdered sugar, then blend in melted chocolate.
Stir in vanilla, salt and nuts. Press into lightly buttered 8-inch square pan.
Chill until firm.
Makes 1 pound.
Beat cream cheese until fluffy and set aside.
In top of double boiler, melt butter and then add bark.
Heat and stir until melted and smooth.
Pour this over cream cheese and beat about 7 to 10 minutes until glossy.
Stir in nuts of your choice and pour into a greased 9-inch square pan.
Store this in refrigerator.
Yields 64 (1-inch) pieces.
Soften cream cheese.
Mix cocoa with sugar until smooth. Cream in cheese, add vanilla, salt and nuts if desired.
Spread in buttered dish and cool in refrigerator.
Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
Gradually add sugar, beating until well blended.
Add remaining ingredients; mix well.
Spread into greased 8-inch square pan.
Refrigerate for 2 hours or until firm.
Cut into 1-inch squares to serve.
Beat the cream cheese, Splenda, and vanilla until smooth. Stir in nuts and pour into a prepared 8x8 square pan.
Cover and refrigerate overnight.
Cut into small squares and store in an airtight container in the refrigerator.
Remove cream cheese from refrigerator; leave until softened. Sift sugar.
Melt chocolate.
Combine cheese and milk, beating until smooth.
Gradually add sugar, then add chocolate and blend. Stir in vanilla, salt and nuts.
Press into buttered 8-inch square pan.
Chill until firm; cut into squares.
Makes 1 pound.
Place cream cheese in bowl and cream until soft and smooth. Slowly blend in sugar. Add cocoa. Mix well. Add vanilla, salt and nuts. Mix until well blended. Press into well-greased shallow pan. Place in refrigerator for 15 minutes or until firm. Cut into squares.