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Ingredients
- 2 sticks oleo
- 1 lb. Velveeta cheese
- 1 c. cocoa
- 1/4 tsp. vanilla
- 4 lb. powdered sugar
Method
- Melt oleo and Velveeta cheese in a 2-quart casserole dish. Stir cocoa and vanilla into oleo and cheese mixture.
- Slowly mix powdered sugar into mixture.
- Cover a large cooke sheet with aluminum foil.
- Put margarine on hands, use hands to transfer fudge to cookie sheet, then smooth out.
- Put cookie sheet in freezer for 15 minutes.
- Remove and cut into squares.
- Store in Tupperware. Must be kept in refrigerator.
- You can add nuts and marshmallow at beginning.
