| | Directions | | In a mixing bowl, beat cream cheese until fluffy, set aside; in the top of a double boiler melt butter, add almond bark; heat and stir until melted and smooth. Pour over cream, beat until smooth and glossy (almost 7 to 10 minutes.) Stir in nuts, pour into a greased 9" square pan. Store in refrigerator. Yields about 64, 1" pieces. |
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| Ingredients | | - |  | 1 - 8 ounce pkg cream cheese, soft |
| - | | 2 tablespoons butter (no substitutions) |
| - | | 2 pounds white almond bark, break into small pieces |
| - | | 1 cup chopped nuts, walnuts, pecans, or hickory |
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