This Cool Whip Truffles recipe is sponsored.
Confession:
I am ready for back to school time. I want to be able to sit down and drink my tea and enjoy quick and easy snacks and yummy recipes without my kids hanging over my laptop. Do you know how hard it is to finish a cup of tea in the mornings? I think I reheat my mug at least twice. Reheated tea? BLECH. The last thing I need is to take away from my tea time spending time making after school snacks. (Please know that as I am writing this post, my 6 year old is distracting me and my tea is on the counter getting cold.)
I know that a lot of moms joke about hiding in closets and eating bon bons, and let me tell you, sometimes we aren't kidding. In just one month I won't have to hide in the closet and enjoy my Cool Whip truffles. I might even invite a mom friend or two over to share them.
Now, I know what you're thinking, wait a minute, how is that fair. You aren't sharing chocolate with your kids? Please. I'm not that mean. I'll make my kids some chocolate Jell-O pudding. It's a simple kids recipe - I just have to add milk - plus it takes just minutes, which means more time to eat my Cool Whip truffles.
It's total win.
Cool Whip Truffles
1 regular size container of Cool Whip
2 – 4.25 oz. of your favorite chocolate bars
⅓ box crushed graham crackers
½ cup finely chopped pecans
Melt your chocolate in a microwave safe bowl for about 1 ½-2 minutes at 50% power, stirring every 30-45 seconds.
Let it cool slightly to room temperature - maybe 15 minutes.
Gently fold in about ⅓ of the container of Cool Whip.
After that is incorporated, fold in another ⅓ of the container, your mixuture will become lighter and more fluffy, add the remaining Cool Whip and gently fold in until well combined.
Cover the bowl and refrigerate at least 2 hours.
Meanwhile, in a plastic bag, crush the your graham crackers using a rolling-pin. Don't worry about making them complete powder, you'll want some larger pieces too. Mix in your pecan pieces and set aside.
When the Cool Whip mixture has firmed up, scoop 1 inch balls using a cookie scoop.
Drop the truffles a few at a time, into the crushed graham cracker/pecan chip mixture and coat the Cool Whip truffles evenly. Remove with a spoon and put in serving cups.
Refrigerate the truffles until serving time.
Cool Whip Truffles
Ingredients
- 1 regular size container of Cool Whip
- 2 – 4.25 oz. of your favorite chocolate bars
- ⅓ box crushed graham crackers
- ½ cup finely chopped pecans
Instructions
- Melt your chocolate in a microwave safe bowl for about 1 ½-2 minutes at 50% power, stirring every 30-45 seconds.
- Let it cool slightly to room temperature - maybe 15 minutes.
- Gently fold in about ⅓ of the container of Cool Whip.
- After that is incorporated, fold in another ⅓ of the container, your mixutuee will become lighter and more fluffy, add the remaining Cool Whip and gently fold in until well combined.
- Cover the bowl and refrigerate at least 2 hours.
- Meanwhile, in a plastic bag, crush the your graham crackers using a rolling-pin. Don't worry about making them complete powder, you'll want some larger pieces too. Mix in your pecan pieces and set aside.
- When the Cool Whip mixture has firmed up, scoop 1 inch balls using a cookie scoop.
- Drop the truffles a few at a time, into the crushed graham cracker/pecan chip mixture and coat the Cool Whip truffles evenly. Remove with a spoon and put in serving cups.
- Refrigerate the truffles until serving time.
Desirea
What is a regular size of cool whip to you? We usually get the big one, so that is our regular. But I am not sure if that is the size you mean...
Kerri Jablonski
It's the "standard" 8oz container. 🙂
Desirea
Ok, thanks! I think we are just piggies. Hahaha
Kerri Jablonski
I won't judge if you use a spoon.
SHELLEY R ZUREK
Cool Whip truffles! Wow! Even the name has me drooling. I pinned that image too! Super photography on that one. People will be repinning that one!
Kerri Jablonski
Thanks Shelley! I had fun making (and eating) them!
Lori Pace
What a fun recipe, thank you! #client
Kathy
These sound delicious! I do appreciate you sharing with Home and Garden Thursday,
Kathy