Ingredients
6 milk chocolate candy bars (1.55 ounces each)1 container (12 ounces) frozen whipped topping, thawed1 cup crushed vanilla wafers (about 30 wafers)
Preparation
In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Fold into the topping. Cover and chill for 3 hours.
Shape into 1-in. balls and roll in wafer crumbs. Refrigerate or freeze.
