Martha Washington Mounds
From the kitchen of Geri Branham
Ingredients
1/2 cup (1 stick) oleo or margarine, room temperature
2 boxes (1 pound each) boxes powdered sugar
1 can Eagle brand sweetened condensed milk
2 cups chopped nuts (optional)
1 cup flaked coconut
2 teaspoons vanilla
1 small package (3 ounce) cream cheese
Directions
Mix ingredients in large bowl until well blended.
Put in refrigerator for about 1 hour up to overnight.
Then roll a teaspoon at a time into little balls (the size of a walnut).
Place on waxed paper on a cookie sheet or flat pan.
Put a tooth pick in each ball & keep refrigerated until ready to dip in chocolate, (freezing may work better).
Chocolate Dip:
Melt 1/2 small cake paraffin in double boiler.
Add 1 large package chocolate chips, blend until smooth.
Keep over hot water while dipping.
Place dipped chocolate back on waxed paper.
After removing pick, put a small amount of chocolate to cover hole.
