"With just a few ingredients, this recipe turns out very tasty fudge that tastes like ice cream." Jeanne Trudell
bag (12 oz) white vanilla baking chips
container (1 lb) Betty Crocker™ Rich & Creamy cherry frosting
cup chopped red candied cherries (4 oz)
cup slivered almonds, toasted
Line 9-inch square pan with foil; spray foil with cooking spray. In large microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
Using foil, lift fudge out of pan; remove foil. Cut into 6 rows by 6 rows. Store tightly covered.
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Jeanne Trudell from Del Norte, CO created this recipe for a Celebrate the Season Holiday Cookie Contest.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Candy
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.