• Place cookies in a food processor. Pulse until they are fine crumbs.
  36-38 Oreo cookies
• In a separate bowl, beat the cream cheese until it is smooth. Add the Oreo crumbs and mix until well combined. (Alternatively, you could use a stand mixer or just add the cream cheese to the food processor, if desired. I feel more confident that the mixture is evenly distributed by using a separate bowl)
  8 ounces cream cheese, 36-38 Oreo cookies
• Use a cookie scoop to measure enough Oreo mixture to fill the mini football molds. Chill if desired to help the molded footballs hold their shape. Un-mold each shape onto a parchment (or wax paper) lined baking sheet. When all footballs have been formed, place the baking sheet in the freezer for at least 15 minutes to get the balls to set. (alternative: refrigerate overnight and coat the next day)

Coat the footballs

• Melt the chocolate wafers according to package directions until smooth. Dip each football in the chocolate then place on wax or parchment paper, on the flat side. Allow the coating to set before adding decoration.
  16 ounces melting chocolate wafers or candy coating

Decorate the balls

• Melt white chocolate wafers or make a small batch of white frosting. Place in a piping bag fitted with a small round tip.
  white chocolate wafers, -or- white frosting
• Pipe lines into each truffle to resemble the markings and laces on a football.
• Store these Oreo truffles in the refrigerator until it is time to serve.