2 (8 oz.) bars milk chocolate
1 (8 oz.) container frozen whipped dessert topping, thawed
2/3 c. finely crushed vanilla wafers

In a heavy 2 quart saucepan, melt chocolate bars over low heat, stirring often; cool to room temperature. Fold in dessert topping (mixture will thicken). Cover and chill at least 1 hour. Form into 1 inch balls or crescent shapes. Roll in crumbs. Chill thoroughly. Makes about 66.