Instructions

1. In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
2. Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
3. Line a cookie sheet with waxed paper or parchment.
4. Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
5. Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
6. When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
7. Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
8. When finished, put the cookie sheet back in freezer for an hour or two.
9. Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.