1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine or butter, melted
3 c Hershey’s Semi-Sweet
-Chocolate Chips
1 cn Eagle Brand Sweetened
-Condensed Milk (14 oz; NOT
-evaporated milk)
1 1/2 ts Vanilla extract
1 pk Cream cheese, softened (3oz)
1 c Chopped nuts
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
2 Pounds