Place the entire package of Oreo cookies into a food processor. Pulse the cookies until they turn into fine crumbs. You want to make sure there are no large chunks remaining, as this ensures a smooth texture for the center of your truffles. If you don’t have a food processor, place the cookies in a large zip-top bag and crush them with a rolling pin.

Transfer the cookie crumbs to a large mixing bowl. Add the softened cream cheese. Use a hand mixer or a sturdy spatula to blend the crumbs and cream cheese together until a thick, uniform dough forms. The mixture should be dark and pliable, with no white streaks of cream cheese visible.

Line a baking sheet with parchment paper or a silicone mat. Use a small cookie scoop or a tablespoon to portion out the dough. Roll the dough between your palms to create smooth, 1-inch balls. Place each ball onto the prepared baking sheet.

Place the baking sheet in the freezer for at least 30 minutes. This step is crucial. Chilling the balls makes them firm enough to dip into the warm chocolate without falling apart or losing their shape.

Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Using a fork or a dipping tool, submerge each chilled Oreo ball into the chocolate. Lift it out, tap off the excess chocolate, and return it to the parchment paper.

While the chocolate is still wet, immediately top each ball with festive sprinkles. The chocolate sets quickly because the balls are cold, so work in small batches. Once all balls are coated, let them sit at room temperature or in the fridge until the shells are completely hardened.