Cranberry-Walnut White Fudge

Toast raw nuts by placing them on a cookie sheet and brushing lightly with a mild cooking oil. Place in a 350 degree F oven and turn the nuts from time to time until they are uniformly golden brown. Sprinkle with salt after toasting if desired.

Prep time: 20 minutes (Ready in 1 hour 20 minutes)

1 (12 oz.) pckg. white vanilla chips

1/2 cup powdered sugar

1 (3 oz.) pkg. cream cheese, softened

1/2 cup Pillsbury Creamy Supreme Vanilla Frosting

3/4 cup chopped walnuts

2/3 cup sweetened dried cranberries

1 teaspoon grated orange peel

1. Line 9-inch square pan with foil, extending foil over edges. Spray lightly with nonstick cooking spray. Melt chips in small saucepan over low heat, stirring until smooth. Remove from heat.

2. In medium bowl, combine powdered sugar, cream cheese and frosting; blend well. Stir in melted chips, walnuts, cranberries and orange peel. Spread in sprayed foil-lined pan. Refrigerate about 1 hour or until firm.

3. Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares. Serve fudge at room temperature.