Recipe - Easy Chocolate Truffles

8 ounce German sweet chocolate
1/3 cup Water
8 ounce Pkg cream cheese, softened
One fourth cup Sugar
2 teaspoon Vanila
12 ounce Pkg whipped topping,
Thawed (about 4Three fourths c)
1 tablespoon Milk
2 tablespoon Almond liqueur

Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt
chocolate with water in saucepan over low heat, stirring constantly. Cool
slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and
chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into
lined pan. Chill until firm, about 4 hours.
Unmold and remove waxed paper. Add liqueur to remaining La Creme.
Cut terrine into slices and serve with topping mixture.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini