1 (8 oz.) pkg. cream cheese, softened
2 tbsp. butter
2 lb. white almond bark, broken into small pieces
1 to 1 1/2 c. chopped pecans, walnuts or hickory nuts

In a mixing bowl, cream the cream cheese until fluffy. Set aside. In the top of a double boiler, melt butter. Add almond bark. Heat and stir until melted and smooth. Pour over cream cheese; beat until smooth and glossy, 7 to 10 minutes. Stir in nuts. Pour into a greased 9-inch square pan. Store in refrigerator.

Yield: 64 one-inch pieces.