Olive Garden Alfredo Fettucine

      8 oz Cream cheese; cut in bits
    3/4 c  Parmesan cheese; grated
    1/2 c  Butter or margarine
    1/2 c  Milk
      8 oz Fettuccine; cook; drain

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.


Yield: 4 Servings