Crush up your cookies into a fine crumb in your food processor.

In a large bowl add your cookie crumbs and cream cheese.

Using an electric mixer stir to combine.

I use a 1 ½ tablespoon cookie scoop to make rounded scoops roll them into balls and set them on a tray lined with parchment paper.

Place the tray with the truffles into the freezer or fridge to chill, this will make dipping much easier.

When ready to dip melt the white almond bark in 30-second intervals in the microwave until smooth and melted.

Spoon a little of the almond bark into a puddle shape on the parchment paper.

Dip each ball into the white chocolate and using 2 forks shake off any excess chocolate and place it onto one of the “puddles”.

Repeat with the other truffles.

Once the almond bark has set on the truffles you can decorate.

I take one of the peels from the Twizzlers and wrap it around each one like a scarf.

I cut the orange gumdrops into a tiny triangle for the carrot nose.

Using the black frosting dot on 2 eyes.

Use the frosting to also secure half of an oreo to each of the snowmen’s heads and then add a mini Reeses cup to the top of the cookies to make the hat.

Serve!