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Martha Washington Mounds Recipe

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This recipe for Martha Washington Mounds is from The Best Ones, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick oleo, room temperature
2 (1 pound) boxes powdered sugar
1 can Eagle brand milk
2 cups chopped nuts (optional)
1 cup flaked coconut
2 teaspoons vanilla
1 small package (3 ounces) cream cheese
Directions:
Directions:
Mix ingredients in large bowl until well blended. Put in refrigerator for about 1 hour. I do it overnight. Then roll a teaspoon at a time into little balls (the size of a walnut). Place on waxed paper on a cookie sheet or flat pan. Put a tooth pick in each ball & keep refrigerated until ready to dip in chocolate. I found that freezing works better. CHOCOLATE DIP: Melt 1/2 small cake paraffin in double boiler. Add 1 large package chocolate chips. Blend until smooth and keep over hot water while dipping. Place dipped chocolate back on waxed paper. After finished put a small amount on top of chocolate to cover toothpick hole.

 

 

 

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