"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Cool Whip Candy, by Verla Coulson, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Verla Coulson Added: Wednesday, September 16, 2009
3 lg chocolate bars 12 oz. cool whip vanilla wafers - crushed
Melt chocolate bars in microwave. Cool slightly. Add cool whip. Set in freezer about 30 minutes or until can be handled. Shape into teaspoon size balls. Roll in crushed vanilla wafers. Store in refrigerator. Note - I like the large Symphony or plain Hershey chocolate bars. Can also be rolled in coconut or chopped nuts.
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