Wednesday, November 10, 2004

Chocolate Cream Cheese Raspberry Fudge

1 pkg. cream cheese (8 oz) softened
3 c. powdered sugar
2 tb Chambord or other raspberry flavored liqueur
1 tsp. vanilla extract
dash of salt
4 oz unsweetened chocolate squares, melted
1 c. chopped pecans

In a medium bowl, mix together cream cheese and powdered sugar until smooth. Mix in Chambord, vanilla, and salt until well blended. Stir in melted chocolate until thoroughly mixed. Mix in nuts. Spread evenly in a buttered 8-inch square baking pan. Refrigerate several hours, or until firm. Cut into 25 squares. Store, covered, in the refrigerator.

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