Step 1

In a bowl, combine 7 cups of the graham cracker crumbs, condensed milk, and all-purpose cream. Stir together until crumbs are well-moistened.

Step 2

Scoop by tablespoonfuls and shape into 1-inch balls by rolling between palms of hands until smooth.

Step 3

Gently roll in the remaining 1/2 cup graham cracker crumbs to fully coat.

Step 4

Place graham balls in small muffin liners or arrange in a single layer on a baking sheet. Cover with plastic film and refrigerate for about 30 minutes to chill.