1 (8 ounce) package cream cheese, softened
1 (7 ounce) container marshmallow creme
1/4 cup chocolate syrup
In medium bowl, combine all ingredients. Mix well using an electric mixer. Serve immediately with fruit, cubed angel food cake, cubed pound cake, cookies and/or crackers.
Recipe can be found on page 21 in
MY KIND OF COOKING COOKBOOK
When I was growing up my mom always had a can of Hersey's Chocolate Syrup in the refrigerator. My sister and I put that chocolate sauce on almost everything. We put it in milk, on ice cream, poured it over popcorn, and I am sure some other ways that would make you go yuck!
Have you ever started to make a recipe only to get halfway through it and realize you are missing an ingredient? That's happened to me when we had the youth group at our church coming to our house to watch a movie. Teenagers are always hungry, I had a lot of fruit in the refrigerator that I needed to use up, so I planned to make my Pineapple Fruit Dip. When I realized I didn't have the pineapple needed to make the dip, and I didn't have time to go to the store, I began to look around my kitchen for a substitute. Like mother, like daughter, I opened my refrigerator and spotted the chocolate syrup. The chocolate was a perfect substitution. Everyone loved it! Even my husband, who is not a big chocolate fan.
Since that day I have served this recipe as an appetizer and as a dessert. The chocolate flavor is not overpowering, just light and creamy.