4 c sifted powdered sugar
1 (8 oz) cream cheese, softened
4 squares unsweetened baking chocolate, melted
1/2 c chopped nuts
1 tsp vanilla
Add sugar gradually to cream cheese, beating with electric mixer on medium speed until blended. Mix in remaining ingredients. Spread into greased 8 inch square pan. Refrigerate for several hours. Cut into 1 inch squares. Refrigerate leftover fudge.
Peppermint Fudge: Leave nuts and vanilla out. Stir in 1/4 c crushed peppermint candies and a few drops of peppermint extract into cream cheese mixture before spreading into pan.