1 small container Lite Whip Topping 1/4 cup Almond Butter 12 chocolate discs from candy section of craft store (Wiltons) or 6 Dove chocolate hearts halved Magic Shell Ice Cream topping 12 cup cake papers
Place thawed lite whip topping in a bowl. Add the almond butter and mix well. Seperate 12 cup cake papers. Place a piece of chocolate in each paper and microwave for 30 seconds to soften. Spread melted chocolate so it covers the entire bottom of cup cake paper. Place cup cake papers in cup cake pans. Evenly divide the entire whip topping mixture between the 12 cup cake papers. Tap pans to even out whipped mixture. Measure out a 1/4 teaspoon of Magic Shell and top each cup cake. Place in the freezer to harden, about an hour. Enjoy!