Halloween Fudge

Makes: 24 servings, 2 squares each

1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
1 package (16 ounces) powdered sugar (about 4 cups)
2 packages (6 squares each) BAKER'S Premium White Baking Chocolate, melted
1 cup toasted chopped PLANTERS Pecans
1 1/2 teaspoons vanilla extract
8 drops yellow food coloring
4 drops red food coloring

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition.

ADD white chocolate, pecans, vanilla and food colorings; mix well. Spread into foil-lined 8-inch square pan.

REFRIGERATE 1 hour or until firm. Cut into 48 squares.

Size It Up
At 24 servings, this fun recipe is great for a Halloween party or classroom celebration.

Curbing Halloween Candy Appetites
Give the kids an early meal or nutritious snack before they go out trick-or-treating to curb their appetites. That way they may not be tempted to eat as much Halloween candy later, and might avoid a stomach-ache.

Special Extra
Top with orange and black sprinkles before refrigerating.

Nutritional Information: Calories 220 Total fat 11 g Saturated fat 5 g Cholesterol 10 mg Sodium 50 mg Carbohydrate 28 g Dietary fiber 1 g Sugars 26 g Protein 2 g

Vitamin A 2 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 0 %DV

Recipe and photograph provided courtesy of © 2007 Kraft Foods Inc.