Serves: 5
Total Calories: 607
In a small mixer bowl at medium speed, beat cream cheese until smooth. Reduce speed to low. Beat in butter and water. Add dry frosting mix and beat until blended. Increase speed to medium and beat for 1 minute or until fluffy.
By hand, stir in marshmallows and nuts until blended. Spread in heart-shaped pan. Chill at least 2 hours. Cover with plastic wrap, then wrap in foil to retain freshness.
To serve, remove from refrigerator and let stand for 1 to 2 hours before cutting. Store leftovers in the refrigerator.
This No-Cook Rocky Road Fudge recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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