This recipe is good for our joints and good for your taste buds!  Adapted from Kraftfoods.com

2 envelopes Knox® Unflavored Gelatine
3/4 cup evaporated fat free milk
1-1/2 cups hot brewed coffee
1/2 cup Splenda® granular
1/4 cup unsweetened cocoa
1-1/2 teaspoon vanilla
1-1/4 cups ice cubes
1 cup whipped cream (optional)

Sprinkle gelatine over milk in blender container; let stand 1 minute.
Add coffee; cover. Blend on low speed 2 minutes or until gelatine is completely dissolved. Add Splenda®, cocoa and vanilla; cover. Blend on high speed until well blended. Add ice cubes, 1 at a time, covering and blending on high speed after each addition until ice is melted. Pour evenly into 6 parfait glasses.
Refrigerate 2 hours or until set. Top with whipped cream just before serving.
Makes 6 servings