Eggnog and Cream Cheese Fudge

• 2 (3 ounce) packages cream cheese, softened
• 12 cup dry instant eggnog
• 4 34 cups sifted powdered sugar
• 12 cup chopped pecans or 12 cup walnuts
• 14 teaspoon salt

1. Add eggnog and salt to cream cheese and mix well.
2. Stir in sugar and nuts.
3. Press into an 8x8" pan lined with plastic wrap.
4. Chill until firm.
5. Turn out, cut into 1 1/2 x 1" pieces; wrap each piece with clear plastic wrap.
6. Can be refrigerated for up to 2 weeks.

cream cheese, eggnog, powdered sugar, pecans, salt

Taken from www.food.com/recipe/eggnog-and-cream-cheese-fudge-56974 (may not work)