Coconut fudge

Yield: 64 servings

Measure Ingredient
6 ounces Cream cheese, softened
5¼ cup Powdered sugar
1 cup Chopped blanched almonds
1 cup Flaked coconut
½ teaspoon Coconut extract
\N \N 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

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