Beat the cream cheese on medium speed
with an electric mixer until fluffy.
Add the melted chocolate, beating until smooth.
Stir in the wafer crumbs and preserves;
cover and refrigerate for 1 hour.
Shape the mixture into 1" balls;
roll in chopped almonds.
Store in an airtight container in the refrigerator,
or freeze for up to 2 months.

Raspberry Fudge Balls:
Substitute 1/4 cup red raspberry jam
for the strawberry preserves and
2/3 cup finely ground, toasted pecans for the almonds.
48 servings.