Chocolate-topped Coconut Philly Fudge

CHOCOLATE TOPPED COCONUT PHILLY FUDGE

3-oz. cream cheese. 3-1/3 c sifted confectioners' sugar. 1/2 c shredded coconut. 1/2 tsp vanilla. Dash of salt. 1 1-oz. square unsweetened chocolate, melted.

Place the cream cheese in a bowl and cream it until soft and smooth. Slowly blend the sugar into it. Add the shredded coconut. Mix well. Add the vanilla and salt and mix until well blended. Press into a well greased shallow pan. Place in the refrigerator until firm. Spread the chocolate on the fudge and score the chocolate into squares. Place in the refrigerator until the chocolate hardens. Cut into squares following the scored pattern.

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