Chocolate Cream Cheese Raspberry Fudge

1 pk Cream cheese (8 oz), softened
3 c Powdered sugar
2 tb Chambord or other raspberry liqueur
1 t Vanilla extract
dash Salt
4 oz Unsweetened chocolate Squares melted
1 c Pecans chopped

In a medium bowl, mix together cream cheese and powdered sugar until smooth.

Mix in Chambord, vanilla, and salt until well blended. Stir in melted chocolate until thoroughly mixed. Mix in nuts.

Spread evenly in a buttered 8-inch square baking pan.

Refrigerate several hours, or until firm. Cut into 25 squares. Store, covered, in refrigerator.