Oreo Truffles

Crush the large package of Oreos into fine crumbs, then mix with softened cream cheese until well combined, forming a dough-like mixture.

Roll the Oreo-cream cheese mixture into small balls, approximately ¾ inch in diameter, and place on a parchment-lined baking sheet.

Freeze the balls for at least 5 minutes to firm them up for easier coating.

Melt the white chocolate morsels in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.

Using a fork or dipping tool, dip each chilled Oreo ball into the melted white chocolate, ensuring complete coverage.

Place the chocolate-coated truffles back on the parchment-lined baking sheet and return to the freezer until the coating sets firm, about 5 minutes.

Serve the Oreo truffles at room temperature or chilled, storing leftovers in an airtight container in the refrigerator for up to one week.