Strawberry Fudge Balls

Submitted By: Betty Pollock McClain

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1 cup (6 ounces) semisweet chocolate morsels, melted
• 1 cup vanilla wafer crumbs
• 1 cup strawberry preserves
• 1 cup almonds, toasted and finely chopped
• Powdered sugar

Instructions

With an electric mixer, beat cream cheese at medium speed until fluffy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and strawberry preserves. Cover and chill for one hour.

Shape mixture into one-inch balls; roll each in almonds and/or powdered sugar. Store in an airtight container in the refrigerator. Can be frozen for up to two months.
Yield: Four dozen cookies.