Hummingbird Fudge

Makes about 1-1/4 pounds

1- 8 ounce package cream cheese, softened

3 cups confectioners sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

12 ounces white baking chocolate* 

3/4 cup chopped dried pineapples

1/2 cup sweetened flaked coconut, toasted

1/2 cup chopped banana chips

2/3 cup toasted pecans, chopped

*Bakers Brand White Baking Chocolate

1. Line an 8 inch loaf pan with foil, letting excess extend over the sides of pan; spray with cooking spray.

2. In a large bowl, beat cream cheese with a mixer on medium speed until creamy.  Beat in confectioners sugar, vanilla extract and salt.  Melt chocolate according to package directions.  Gently fold in chocolate, pineapple, coconut and banana chips into cream cheese mixture.  Spread mixture in an even layer in prepared pan.  Sprinkle with pecans, press gently into top.  Cover and refrigerate until firm, about 3 hours.  Using foil as handles, remove from pan; cut into 1 inch square pieces.