Recipe: Lemon-Chocolate Layered Philly Fudge (Philadelphia Cream Cheese recipe, with photo, 1950's)

LEMON-CHOCOLATE PHILLY FUDGE


FOR THE CHOCOLATE PHILLY FUDGE:
1 (3 oz.) pkg. Philadelphia Brand Cream Cheese
2 cups sifted confectioners' sugar
2 squares (1 oz. each) unsweetened chocolate, melted
1/4 teaspoon vanilla
Dash of salt

Place the cream cheese in a bowl and cream it until soft and smooth. Slowly blend the sugar into it. Add the melted chocolate. Mix well. Add the vanilla and salt and mix until well blended. Press into a well greased shallow pan to the depth of 1/2-inch. Place in the refrigerator until firm (about 15 minutes).

FOR THE LEMON STICK PHILLY FUDGE:
1 (3 oz.) pkg. Philadelphia Brand Cream Cheese
3 cups sifted confectioners' sugar
1/4 cup crushed lemon stick candy
Salt

Place the cream cheese In a bowl and cream it until soft and smooth. Slowly blend the sugar into it. Add the crushed lemon stick candy and the salt and mix well. Spread on the top of the chilled Chocolate Philly Fudge.

Place the Lemon-Chocolate Philly Fudge in the refrigerator until firm (about 15 minutes). Cut into squares.

Source: Recipe booklet: 44 Wonderful Ways with Philadelphia Brand Cream Cheese, 1950's