Martha Washington Mounds
INGREDIENTS:
1 stick butter (room temp.)
2 1lb. boxes powdered sugar
1 can Eagle Brand Milk
2 cups chopped nuts
1 cup flaked coconut
2 tsp. vanilla
1 small package philadelphia cream cheese (6 ounce)
Mix all ingredients in large bowl until well blended. Put in refrigerator for about 1 hour then roll a teaspoon at a time into little balls and place on a cookie sheet lined with waxed paper. Put a toothpick into the top of each ball. Keep refrigerated until ready to dip in chocolate. (You can put them in the freezer until ready to use).
CHOCOLATE DIP FOR MARTHA WASHINGTON MOUNDS
Melt 1/2 small cake paraffin in double boiler. Add 1 large package of Nestle's Chocolate Chips. Blend until smooth and keep over hot water while dipping. Dip mounds by the toothpick into the chocolate mixture. Place back on waxed paper until chocolate has set.