I have my doubts, but I didn't name it.

Borrowed from the recipe review board on WW again.

Better Than Sex Cake
(Diet Coke Cake)

Yields: 24 servings |
Ingredients:
· 1 box (8oz) Devil's Food Cake mix
· 10-oz Diet Coke or Diet Pepsi
· 1 egg white
· 6-oz fat-free caramel ice cream topping *
· 7-oz fat-free sweetened condensed milk
· 1 cup Skor Bar or Heath Bar bits (found by the choc. chips)
· 1 (8-oz) container fat-free cool whip

*Note that it might not say "fat-free" on the front of the label, but check the nutritional info on the back. I bet it's fat-free. :-)
Directions:

Mix cake mix, egg white and diet soda. Bake at 375 degrees for 35 minutes or until toothpick comes out smooth in a greased 9x13 pan. During the last few minutes of baking, put caramel and condensed milk in a sauce pan and stir on medium low heat until smooth. Take cake out of oven, and poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes. Sprinkle Heath bits over the top, reserving some for the top. Cool completely. Cover with container of fat-free cool whip and sprinkle with remaining heath bits. Put in fridge until ready to serve.

Yields: 24 servings
Nutritional Info: (per serving) 193 Calories, 5.25 g. fat, 1 g. fiber

frozen peanut butter cups

I thought these sounded pretty tasty, so I thought I'd share. Found over at Hungry Girl again.

HG Fluff-tastic Frozen Peanut Butter Cups
1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy (or Chunky) Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with cupcake holders (foil ones work best). Combine 1 Cup of Cool Whip and the peanut butter, with a whisk. Fold in remaining Cool Whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with a dollop of chocolate syrup. Freeze.

Serves: 12
Per Peanut Butter Cup: 73 Calories; 2g Fat, 2g Protein; 10 carbs, Fiber: 0g
(2 WW points if you're counting)

2/1 edited to add: These are good, I had one and Chris had two tonight for dessert :)

cue the choirs of angels

I've found a ww-friendly chocolate molten cake that involves Bailey's Irish Cream. I'm in heaven. Thank you recipe review board on weightwatchers.

Molten Irish Cream Chocolate Cakes
Prep: 9 min Cook: 11 min

2/3 cup all purpose flour
1/4 cup packed light brown sugar
1/4 cup Dutch process cocoa, divided
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup 1% low fat milk
2 tablespoons light stick butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
cooking spray
1/3 cup packed light brown sugar
3/4 cup hot water
2 tablespoons Irish cream liqueur (such as Bailey's)
1/2 cup vanilla fat free ice cream

1. Preheat oven to 400 degrees.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup brown sugar, 2 tablespoons cocoa, baking powder and salt in a medium bowl. Combine milk and next 3 ingredients, stirring with a whisk. Add to dry ingredients, stirring just until moistened. Spoon evenly into 4 (10 ounce) custard or ramekins coated with cooking spray.
3. Combine 1/3 cup brown sugar, remaining 2 tablespoons cocoa, hot water and liqueur in a 2 cup glass measure. Microwave on HIGH 1 minute or until almost boiling; pour evenly over batter in custard cups.
4. Bake at 400 degrees for 10 minutes or until almost set. Serve warm with ice cream.

Yield: 4 servings (serving size 1 molten cake and 2 tablespoons ice cream).

Per Serving: Cal 298 (22% from fat); fat 7.2 g (sat 2.4g); protein 6 g; carb 56.6g; fib 1.8g; chol 62mg; iron 2.5mg; sod 310mg; calc 225 mg.

Summer Berry Pie

Another low fat dessert recipe :) and also involves jell-o so kids should like it. Got this from my friend Anne at my bridal shower back eons ago.

Summer Berry Pie
Yields: 2 pies (6-8 servings each)

Ingredients:
1 ½ cups sugar
3 cups cold water
6 Tbsp corn starch
1 package (6oz) berry flavored gelatin
2 cups fresh blue berries (or blackberries are good too)
2 cups fresh strawberries
2 cups fresh raspberries
2 9-inch graham cracker crusts
4 cups whipped topping

In a saucepan combine sugar, cornstarch & water until smooth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat. Stir in gelatin until dissolved. Refrigerate 15-20 minutes or until mixture begins to thicken. Stir in berries. Pour into crusts & chill until set. Garnish with whipped topping and extra berries.

Orange Creamsicle Pie

This is a low fat low sugar recipe my mother in law gave me a few years ago. It can be modified to any kind of jell-o you'd prefer by changing the yogurt to another flavor or just vanilla.

Orange Creamsicle Pie

Ingredients:
1 8oz package fat free cream cheese
1 8oz container light orange yogurt
5 tsp sugar or substitute
¼ tsp vanilla extract (I use a bit more, overflow the measuring spoon)
1 small package sugar free orange gelatin
1 cup fat free cool whip
1 reduced fat graham cracker pie crust

Beat cream cheese and yogurt until creamy, add sugar and vanilla extract and continue mixing. Stir in orange gelatin and beat to blend. Fold in cool whip. Pour into pie crust and chill at least 2 hours.