Halloween Fudge

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 4 cups icing sugar
• 2 pkg. (170 g each) Baker's White Chocolate, broken into pieces, melted
• 1 cup chopped pecans, toasted
• 1-1/2 tsp. vanilla
• 8 drops yellow food colouring
• 4 drops red food colouring

1. Line 8-inch-square pan with ends of foil extending over sides.
2. Beat cream cheese in large bowl with mixer until creamy.
3. Gradually beat in sugar until well blended.
4. Add remaining ingredients; mix well.
5. Spread onto bottom of prepared pan.
6. Refrigerate 1 hour or until firm.
7. Use foil handles to remove fudge from pan before cutting into 48 pieces.

cream cheese, icing sugar, chocolate, pecans, vanilla, colouring, drops red food colouring

Taken from www.kraftrecipes.com/recipes/halloween-fudge-174393.aspx (may not work)