Sugar-Free, Low Carb Fudge

16 oz. cream cheese, softened 2 oz unsweetened chocolate, melted and cooled 1/2 C Splenda® sugar substitute 1 teaspoon vanilla 1/2 C chopped pecans or walnuts (optional)

Line an 8-inch square baking pan with foil, waxed paper or parchment paper. In a small mixing bowl, beat the cream cheese, mealted, cooled chocolate, sweetener and vanilla until smooth. Stir in nuts (if using) and pour into panl. Cover and refrigerate overnight. Cut into squares. Serve chilled.