1 8oz pkg cream cheese softened 1 large box sugar free jello1 oz square unsweetened chocolate 1 tbsp heavy cream 1 pkg splenda 1 tbsp butter

Mix first two ingredients together in a mixer...Mix well. Form into 24 balls. chill for 1/2 hourMelt together chocolate, cream, butter and splenda..Dip cream cheese balls in chocolate.Refrigerate for another 20 minutes.

Mix jello and jelitine in bowl add water will not mix well at all but do your best..put on medium heat until melted. Take off heat. what I do is freeze it in the bowl I mixed it in until hard (5 min).Remove from bowl and cut into picese.. wait a few days it will get harder and harder...Lasts a long time and gets harder and harder from the air.. lasts for days

Mix Splenda, cocoa, butter, cream & water in sauce pan. Stirring constantly bring to rolling boil for 1 min. Remove from heat. add peanut butter & vanilla until melted. Stir in enough coconut until most of chocolate mixture is absorbed. Spread into PAM sprayed pan. Chill 2-3 hours.

Blend until very smooth heavy cream, cream cheese & sweetner. Add peanut butter until smooth. Add pudding mix until smooth. Pour into PAM sprayed 7x11 pan. Chill 2-3 hours.

Melt baking chocolate in Microwave {about 7 mins @ 40% power} in medium sized bowl. Combine other ingredients in saucepan and cook according to pudding directions. Pour cooked pudding into melted chocolate, mix thoroughly, then pour into glass pie plate. Refrigerate. Gets really firm. Makes good dark chocolate candy!

On a very low heat, melt butter and peanut butter. Mix in cocoa powder. Remove from heat. Add rest of ingredients and mix. Lay wax paper on cookie sheet then spoon mixture onto wax paper. (Usually makes 16) Refridgerate.

Melt butter over low heat. Add chocolate and stir until melted. Remove from heat and stir in sweetner and vanilla. combine chocolate mixture with cream cheese(softened)( don't use fat free) beat until smooth. Stir in nuts and spread in lightly greased 8 inch square pan .. Refrigerate until firm.

Add gelatin packets, Kool-Aid and saccharin together in a saucepan. Mix together. Pour in the water and stir over medium heat until melted. Pour the mixture into a shallow pan and place in the freezer for 10 minutes. Remove from the freezer and use cookie cutters to make jigglers!

Using tin foil, make a little tray approx the size of 3 x 6 and give it a light coating of Pam or something similar. Break up chocolate and add the cream and microwave for one min and stir to make sure its all melted. Take half of the melted choc and spread it on the bottom of the foil tray evenly. Place in freezer to get hard for about 10 minutes. While waiting, mix the softened cream cheese, coconut extract and Splenda and enough of the cream to make a workable dough. Take foil tray out and spread the "dough" mixture evenly over the top and place the Macadamia evenly so you can get 6 bars with 2 nuts each on them. Take remaining chocolate and spread evenly over the top. Place back into the freezer for about 2 hours and then cut into 6 equal portions. Store in freezer. Just take and eat directly from the freezer!

In a small saucepan, mix flavored and unflavored gelatin. Stir it up. Pour cold water in, stir with spatula until you have a gloppy-chunky blob, not unlike play-doh. Turn heat on medium, melt blob. Stir obsessively until melted. Pour into miniature bear molds. Stick in freezer for 10 minutes to cool. If you don't have miniature bear molds, do this: take the rack out of your toaster oven and put it on the counter. Drape a big sheet of aluminum foil over it. Cram the aluminum foil down into the gaps, leaving striplike molds. Presto! Gummy tapeworms. Yummy.

Melt butter and chocolate in microwave or on low heat on stove Stir in cream. Add vanilla flavoring. Stir in equal or Splenda. Add nuts (crushed). Drop by teaspoon onto foil or wax paper, or you could pour and cut to divide into servings.