(by Shirley McNevich)
1 - 8oz. Philly cream cheese (cubed)
3/4 cup real grated parmesan cheese (better if it's not the finely grated kind in the can)
1/2 cup Parkay margarine
1/2 cup milk
8oz. cooked and drained fettuccine (cooked to desired doneness)
In a saucepan over low heat, combine cream cheese, parmesan cheese, Parkay, and milk. Keep stirring until smooth and hot. Cook fettuccine, drain it, and return it to the hot pan you just cooked it in (do not rinse noodles--just drain them). Pour the alfredo sauce over the top and stir.
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