Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1 package (15.25 oz) Golden Oreos or Regular Oreos (Note: I used 8 oz of both gluten free golden sandwich cookies and 8 oz of gluten free regular sandwich cookies found in the gluten free section)
• 12 ounces high quality white chocolate
• Sprinkles for decor

Instructions:

1. Place cookies (the entire cookies, filling and cookie) in a ziplock bag and gently crush until crumbs are formed.
2. Stir the crumbs with the cream cheese until combined into a sticky mixture.
3. Using your hands, roll into 30-35 balls placing them on a parchment paper lined baking sheet with an edge.
4. Freeze the cake balls for about 30 minutes.
5. Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate.
6. Place on a lined baking sheet.
7. Top with sprinkles while the chocolate is still wet.
8. Refrigerate cake balls for at least 10 minutes so the chocolate sets. Cake balls must always be chilled and will stay fresh for up to 5 days in the refrigerator.

Yields about 35 cake balls

Nutrition Information: 

Photographs: