Yield: 64 servings
|6 ounces||Cream cheese, softened|
|5¼ cup||Powdered sugar|
|1 cup||Chopped blanched almonds|
|1 cup||Flaked coconut|
|½ teaspoon||Coconut extract|
|Sliced almonds (optional)|
Butter and 8 inch square pan; set aside. Beat cream cheese and enough powdered sugar in a medium bowl with electric mixer to make a stiff, but not dry mixture. Stir in chopped almonds, coconut and coconut extract. Press mixture into prepared pan. Arrange sliced almonds on top; gently press into fudge. Score fudge into squares with knife.
Refrigerate until firm. Cut into squares. Store in refrigerator.
Submitted By JR BYERS On 12-15-95