Place the Oreos in a food processor and process until crumbs are formed.
Add the cream cheese and process until fully combined.
Separate the mixture into three separate bowls. Color one bowl with green food coloring. Color another bowl with red food coloring. Leave the last bowl as is.
Line a sheet tray with parchment paper.
Taking a 1 tablespoon cookie scoop, going from color to color, add a little bit of the filling mixture until you fill-up the cookie scoop.
Roll into a ball and place on the parchment paper, repeat with the remaining filling.
Place the sheet tray in the freezer for 3 hours or up to overnight so the balls freeze completely.
Melt the almond bark per the directions on the package. I like to do this step in batches, pull out 4 of the frozen cookie balls and dip them one by one into the melted almond bark so it’s fully coated.
Let any excess drip off and place it on another parchment-lined cookie sheet. Immediately top it with the M&M’s, repeat until they are all done. Serve immediately!
Video
Notes
We like to top these with mini holiday M&M's but you can top with other things like sprinkles, crushed up Oreo cookies, etc.
These need to chill in the freezer for at least 3 hours, we want them hard so they will not melt or soften in the dipping process.
It is easier to do these in batches, take some out of your freezer at once and dip, then repeat, this ensures the balls stay frozen through the process.
The finished Oreo Truffles can be frozen, see my tips above.
We like to use almond bark but different white chocolate will work fine as well, again see my tips above on that.