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OLIVE GARDEN ALFREDO FETTUCCINE

8 oz. cream cheese, cut in bits
3/4 C. grated Parmesan cheese
1/2 C. butter or margarine
1/2 C. milk
8 oz. fettuccine, cooked and drained

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well. Serves 4.