chopped walnuts or pecans, optional
1Melt oleo and velveeta in double boiler...stirring well to blend. keep warm.
2Sift conf. sugar and cocoa together in large bowl. Make a ' crater ' in the center.
3Pour oleo/cheese mixture into crater. Begin mixing with large spoon, but you will find it easier to use your hands, much like making bread dough.
4Press into large slightly buttered cookie sheet. I usually use two 9x13 pans when I make the full recipe.
5You can set the pan in the fridge for a few minutes, but if the weather is cool, this probably won't be necessary.