Raspberry Fudge Balls - cooking recipe

Ingredients

1 (8 oz.) pkg. Philadelphia brand cream cheese, softened
6 sq. Baker's semi-sweet chocolate, melted
3/4 c. vanilla wafer crumbs
1/4 c. raspberry preserves, strained
finely chopped almonds
cocoa
powdered sugar

Preparation

Beat cream cheese in small bowl until smooth.
Add melted chocolate.
Mix well.
Stir in crumbs and preserves.
Refrigerate 1 hour or overnight.
Shape into 1-inch balls.
Roll in almonds, cocoa or sugar.
Store in refrigerator.
Makes about 3 dozen cookies.