Mixing directions: In a mixer bowl, beat butter, peanut butter, Gentle Sweet, Stevia, salt, and cream cheese together. Mix until smooth. Refrigerate for 2 hours.

Shaping: Spray molds with Pam Butter Spray. Fill molds 2/3 full with peanut butter mixture. Freeze until they are firm and you can pop them out of the mold.

Dipping: Melt wafer in a glass bowl in the microwave in 30 second intervals. Stir well between each time. Spread a thin later of chocolate around each egg mold. Add a peanut butter egg to each mold. Spoon melted chocolate over each egg to cover the peanut butter. Refrigerate until hard. Pop out of the molds and repeat until you have covered all the peanut butter eggs. Trim the edges of each egg if necessary. Store in the refrigerator. 26 eggs