1 tsp butter
1 can (160z) milk chocolate frosting
1 pkg (11-1/2 0z) milk choclate chips
1 pkg (6 oz) dried cranberries
1/2 cup chopped pecans
Line an 8 inch square dish with foil and grease the foil with butter; set aside. In a heavy saucepan combine the frosting and chips. Cook and stir over medium low heat until the chips aremelted. Stir in the cranberries and nuts. Pour into prepared pan. Refridgerate until firm (about 2 hours). Using foil, lift fudge out of the pan, discard the foil and cut the fudge into squares. Store in refridgerator

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- Cooking Mama
- Be the light that others can come to... with their ideas, visions, and dreams!
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