1 1/4 c Graham cracker crumbs -Condensed Milk (14 oz; NOT
1/4 c Sugar -evaporated milk)
1/3 c Margarine or butter, melted 1 1/2 t Vanilla extract
3 c Hershey’s Semi-Sweet 1 pk Cream cheese, softened (3oz)
-Chocolate Chips 1 c Chopped nuts
1 cn Eagle Brand Sweetened
Preheat oven to 375’F. Line 9″ square pan with aluminum foil. Combine
crumbs, sugar and margarine; press firmly on bottom of prepared pan.
Bake 8 minutes. Cool. In heavy saucepan, over low heat, melt
Hershey’s Chocolate Chips with Eagle brand and vanilla. Remove from
heat; stir in cheese until well blended. Stir in nuts. Spread over
prepared crust. Chill 2 hours or until firm. Lift fudge from pan onto
cutting board; peel off foil and cut into squares. Store covered in
refrigerator.
Prep time: 15 minutes.
Yields
2 pounds