8 oz. cream cheese, softened
1 (6 oz.) pkg. white baking chocolate, melted
1/2 tbsp. vanilla
Dash of salt
3 c. unsifted powdered sugar
1 c. chopped pecans

Generously butter an 8x8x2 cake pan; set aside.

In a large bowl at medium speed, beat cream cheese, white chocolate, vanilla and salt until well blended. At low speed, gradually add powdered sugar and beat until well blended and thick.

Increase speed to medium and beat for 1 to 2 minutes until fluffy. At low speed, beat in nuts. Spread evenly in prepared pan. Cover and chill for 2 hours until set. Cut into 1 inch pieces. Cover and store in refrigerator up to 10 days.