Easy Easter Oreo Truffles

In a food processor (powerful blender) pulse Oreos, until fine crumbs are formed. Transfer to a bowl and add cream cheese. Mix well to form a soft dough. Roll into balls (about 2 tablespoons each) and place on a tray lined with parchment paper. Chill for at least 15 minutes, until hard.

Melt white chocolate in the microwave or in the top of a double boiler with simmering water in the bottom. Dip truffles into the melted chocolate then place on a tray lined with parchment paper. Let them cool.

Melt colored candy melts (or you can use melted white chocolate colored with gel food coloring) and transfer to piping bags (or zip lock bags with the corner snipped off).

Quickly, while chocolate is still melted, decorate truffles by drizzling different colors or drawing a pattern of your choice. Keep refrigerated in an airtight container for up to a week.