Source  Mel's Kitchen Cafe

Recipe Added:  12/9/2012

Mix crushed Oreos and cream cheese until well combined. Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or freeze for about an hour).

Melt white almond bark according to pkg directions. Using 2 forks, dip Oreo balls into white coating and place onto waxed paper to harden. When dry, melt chocolate chips with a bit of shortening and scoop into a Ziploc baggie. Snip a very small corner off the bag and drizzle over the truffles. Let dry. Chill before serving.

1. http://www.melskitchencafe.com/2008/04/red-velvet-cake-balls-and-oreo-truffles.html