1 (8 oz.) pkg. cream cheese, room temperature
2 c. powdered sugar
2 tbsp. triple sec or Grand Marier
2 to 4 tbsp. sour cream

Beat the cream cheese vigorously until it is light and fluffy. Gradually beat in the sugar a little at a time adding the triple sec as it becomes hard to beat. Add the sour cream until the mixture is the right consistency for dipping. To serve, place fondue in a bowl and surround with piles of fresh fruit. My favorites are strawberries and orange segments, but any fruit goes well.

Betty B. Moxley