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2/3 cup (1/2 8-oz. bag) HERSHEY'S Sugar Free Chips
1/4 cup granular form sucralose*
2 teaspoons vanilla extract
1 cup cold whipping cream
1. Sprinkle gelatin over milk in small saucepan; let stand several minutes to soften. Cook over medium heat, stirring constantly, until mixture just begins to boil.
2. Remove from heat; immediately add chocolate chips, stirring until melted. Stir in sucralose and vanilla; blending until smooth. Pour into medium bowl; cool to room temperature.
3. Beat whipping cream until stiff; gently fold into chocolate mixture just until combined. Spoon into individual serving dishes. Cover; refrigerate several hour or until firm. Garnish as desired. 4 servings.
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