Instructions

• Place your OREOs in a food processor and pulse until you get fine crumbs. No big chunks here, gotta be smooth.
• Add the softened cream cheese to the crumbs and blend ‘til smooth and fully combined. It should look kinda like cookie dough.
• Roll the mixture into small balls, about the size of a walnut, and set them on a parchment-lined baking sheet.
• Freeze these balls for about 20 minutes so they’re firm enough to dip without falling apart.
• While the truffles chill, melt your wafers in a microwave-safe bowl. Do 30-second bursts and stir well each time so nothing burns or gets lumpy.
• Add your shortening or coconut oil if you want the chocolate dip smoother and silkier to work with. Then mix in green food dye thoroughly till the color looks even.
• Grab each chilled truffle ball, dip it fully into the green coating, and let the excess drip back into the bowl. Place them back on the parchment-lined tray.
• Decorate right away with sprinkles so they stick while coating is still wet, then pop them in the fridge to set up for about 10 minutes.
• Serve chilled or at room temp and enjoy the holiday cheer!