1 (8 oz.) pkg. Philadelphia cream cheese
2 1/2 lbs. powdered sugar
1/2 tsp. salt
Flavorings - vanilla, almond, Tang, maple, Jello

Knead together like bread. Divide and flavor each differently. Mold into marshmallow size shapes and lay out on wax paper lined cookie sheets. Cool in refrigerator 1/2 to 1 hour. Melt chocolate and paraffin (small amounts) in double boiler. Dip in marshmallow shapes, one at a time, using toothpick to remove and let cool on wax paper lined cookie sheet.