Grandma Evans' No No's

My grandma Evans used to make these delicious truffel-like candies. I asked her why they were called No-No's, and she said it was because you keep wanting to eat more and more, and you have to tell yourself NO NO! It's true! They are simply irresistable! And ridiculously simple! Below are 2 versions- my Grandma's recipe, and my adaptation... a little more decadent!

Grandma Evans' No-No's

1 large tub Cool Whip (NOT low fat!)
2 large (giant size) chocolate bars (Symphony bars are my favorite)
2 C. crushed Nilla wafers

Melt chocolate bars in microwave in 30 second intervals until smooth and creamy. Combine with Cool Whip and refridgerate for an hour or until stiffened. Scoop into balls and roll in cookie crumbs. Place on wax paper on a cookie sheet and freeze or refridgerate until more solid. Place in covered container and try not to eat them all immediately!

Erin's almond No-No's

1 pint heavy whipping cream, whipped stiffly
2 giant milk chocolate bars (Dove, or Symphony)
1 C. dark chocolate (Dove, or really good brand)
1 tsp. almond extract
2 C. chopped almonds

Melt chocolate in microwave in 30 second increments until smooth and creamy. Add almond extract. Combine with whipped heavy cream and refridgerate until stiff. Scoop into tablespoonfulls and roll in crushed almonds. Place on wax paper cookie sheet and refridgerate or freeze until firm. Keep in covered container.