01 -
Grind cookies into fine powder using a food processor. Combine the soft cream cheese with crumbs until everything's mixed thoroughly. Your fingers work better than any tool for this job.
02 -
Roll the mix into small 1-inch rounds and put them in a container you can seal before freezing. Let them firm up in the freezer for half an hour.
03 -
Heat the white coating in your microwave, stirring every 30 seconds until it's silky smooth. Mix in food coloring if you want. Dunk each cold truffle ball completely in the melted coating using a regular spoon. Quickly add sprinkles while the coating's still wet. Keep them in your fridge until you're ready to eat them.