In a large mixing bowl, combine 2 cups of apple filling, ½ cup of cream cheese, 1 tablespoon of cinnamon, 1 teaspoon of nutmeg, and ¼ teaspoon of salt. Blend until smooth.

Fold in 2 cups of graham cracker crumbs gently into the mixture until evenly distributed.

Cover and chill the bowl in the refrigerator for about 30 minutes until the mixture is firmer.

Scoop out small portions (about 1 tablespoon each) and roll into smooth balls, aiming for about 24 truffles.

Melt the 8 oz of chocolate coating in a microwave-safe bowl until smooth.

Dip each truffle into the melted chocolate, ensuring they are evenly coated, then place back on the tray.

If desired, sprinkle with chopped nuts before the chocolate sets.

Chill the truffles in the refrigerator for about 30 minutes until the chocolate is firm.