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- 16 oz of Hershey bar chocolate
- 20-30 Nilla wafers (crushed in blender or with rolling pin)
- 1 (8oz) whip cream topping
Melt chocolates checking and stirring every minute. Let cool but not set. Fold in whip cream topping. Drop by teaspoons in crumbs, roll into ball arrange on cookie sheet. Serve.