Pina Colada Fudge

Prep: 15 min - Ready in: 1 hr 15 min

1 (12-oz.) pkg. (2 cups) white vanilla chips
1 (3.25-oz.) jar macadamia nuts, chopped, toasted*
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted*
1 teaspoon rum extract
1 teaspoon coconut extract


1. Line 8 or 9-inch square pan with foil, extending foil
over edges. Place chips in medium microwave-safe bowl.
Microwave on HIGH for 1 to 2 minutes or until melted,
stirring every 15 seconds until smooth.

2. Reserve 1/4 cup nuts for garnish. Add remaining nuts
and all remaining ingredients to melted chip mixture; mix
well. Spread in foil-lined pan. Sprinkle with reserved nuts.
Refrigerate 1 hour or until firm.

3. Remove fudge from pan by lifting foil. Remove foil; cut
into squares.

Makes 36 squares

* To toast macadamia nuts and coconut, spread on separate
small cookie sheets; bake at 350°F. for 5 to 8 minutes or
until light golden brown, stirring occasionally.

Nutritional Info Per 1 Square: Calories 140, Calories from Fat 70,
Total Fat 8 g, Saturated 3 g, Cholesterol 0 mg, Sodium 35 mg,
Total Carbohydrate 16 g, Dietary Fiber 0 g, Sugars 15 g,
Protein 1 g

Diet Exchange: 1 Fruit, 1 1/2 Fat OR 1 Carbohydrate, 1 1/2 Fat

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.