1 lb. Parkay butter
1 lb. Velveeta cheese
4 lb. powdered sugar
1 c. cocoa
1 tbsp. vanilla
1 1/2 to 2 c. nuts

Melt butter and cheese. Add vanilla and mix well. Sift together sugar and cocoa. Mix well. Add nuts. Pour in buttered pan. Cool and store in refrigerator. Cut into squares.