*5-51/2 cups all purpose flour                                   

*1/2 cup granulated sugar         

*2 packets rapid rise yeast        

*1 3/4 cups milk                      

*10 tablespoons margarine          

*1 large egg at room temperature                           

*1/4 cup firmly packed brown sugar                                     

*1 teaspoon ground cinnamon

~Directions~

1) Mix 1 1/4 cups flour, 1/4 cup granulated sugar, yeast, and salt w/ wooden spoon in large bowl. Heat milk and 4 tablespoons margarine in small saucepan over medium heat until very warm 120-130F. Stir in flour mixture. Stir in egg. Add enough remaining flour at least 31/2 cups to form soft dough.

2)Dust work surface lightly with flour. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 min, adding remaining flour to keep dough from sticking.

3) Melt remaining margarine. Coat 10" tube pan w/ nonstick cooking spray. Combine brown and remaining granulated sugars and cinnamon in small bowl. Pull off gulf ball size pieces of soft dough and arrange in single layer in pan. Brush dough w/ half of melted margarine and sprinkle w/ half of sugar mixture. Repeat to make second layer. Cover w/ damp kitchen towel. Let rise in warm place until doubled, about 30 min.

4)Meanwhile, preheat oven to 375F. Bake bread until browned on top, about 35 min. Cool in pan on wire rack 10 min. Unmold and serve warm.

*4 oz cream cheese softened

*2 tablespoons sugar

*1 tablespoon milk

*1 tub cool whip thawed

*1 prepared choc flavor crumb crust

*2 cups cold milk

*2 pkgs Jell-O choc flavor instant pudding mix

~Directions~

1)Beat cream cheese, sugar, and 1 tablespoon milk in large bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom crust.

2) Pour 2 cups cold milk in large bowl. Add pudding mixes. Beat w/ wire whisk 2 min. Pour over cream cheese layer. 

3)Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer. Garnish w/ shaved choc.

*1 3/4 cups choc graham cracker crumbs( 9 large crackers)            

*1 large egg white                   

*2 tablespoons honey                 

*1 packet unflavored gelatin     

*1 cup sugar                        

*3/4 cup unsweetened cocoa powder plus extra for dusting 

*1/3 cup reduced fat milk (2%), warmed                                 

*1 teaspoon vanilla extract    

*1/2 cup heavy cream                

*1 container fat free frozen non dairy whipped topping, thawed 

*1 bar semi-sweet chocolate, made into curls

~Directions~

1)Preheat oven to 350F. Lightly coat 10" nonstick tart pan w/ removable bottom w/ nonstick cooking spray. Toss cracker crumbs, egg white. and honey w/ fork in medium bowl until evenly moistened. Pat crumb mixture onto bottom and up side of tart pan. Bake 10 min. cool.

2)Put 3 tablespoons water in saucepan and sprinkle w/ gelatin. Let stand 1 min. Stir over low heat until gelatin completely dissolves, about 2 min. Remove from heat. 

3) Mix sugar and cocoa in large bowl. Stir in milk and vanilla until cocoa dissolves. Blend in gelatin. Cool.

4)Whip cream in medium bowl until stiff. Fold whipped cream and half of whipped topping into cooled cocoa mixture until blended. Pour into crust. Swirl remaining whipped topping in center. Refrigerate until filling sets, at least 2 hours or overnight. Dust w/ cocoa powder and decorate w/ choc curls, if you wish. 

*1 half cup butter                

*2/3 cup whipping cream          

*1 pkg semisweet choc chips      

*1 cup choc wafer cookie crumbs  

*1 teaspoon veggie shortening or oil                                       

*4 oz white choc melted       

*Easter sprinkle mix

~Directions~

1) In a medium saucepan, bring butter and cream to a boil over medium- high heat; remove from heat. Add choc, stirring until melted; stir in cookie crumbs.

2)Line a shallow square baking pan w/ foil, leaving enough over hang on both sides. Spread truffle mixture evenly into pan. Chill until firm about 1 hour.

3) Remove mixture from pan; cut into 36 pieces. Shape each piece into an oval shape. Place on a wax paper lined baking sheet and flatten slightly. Chill until firm.

4) In the top of a double boiler set over simmering water, heat choc and shortening, stirring until melted and smooth. Remove top of double boiler from simmering water. 

5)Place shaped truffle on a fork. Holding it over the pot, spoon melted choc over the truffle.

6)Return truffle to baking sheet. Repeat process w/ remaining truffles. Chill until set.

7)Place truffles on wire racks set over wax paper. Fill a resalable plastic bag w/ white choc; snip off one corner. Drizzle choc over truffles; adhere Easter sprinkles on top. Chill truffles until set.