Add the Oreos to a food processor and process into crumbs.

Add the softened cream cheese to the food processor and pulse to combine the truffle filling

Transfer the Oreo ball mixture to a bowl and use a rubber spatula to finish combining the Oreos with cream cheese

Line a baking sheet with parchment paper

Use a cookie scoop to place Oreo balls onto the baking sheet

Roll the balls with your hands after scooping to form a circular shape

Chill the Oreo balls for one hour in the fridge or freezer

Reserve ¼ cup of wafers and leave them in the bag, then melt the remaining dark chocolate melting wafers until smooth.

Dip half of the Oreo balls in dark chocolate melting wafers and place them back onto the lined baking sheet

Reserve ¼ cup of wafers then melt the remaining vanilla melting wafers and dip half of oreo balls in them. Place them back onto the lined baking sheet

Chill the oreo balls in fridge until hardened

Melt the remaining dark chocolate wafers and drizzle over the white chocolate oreo balls

Melt the remaining white chocolate wafers and drizzle over the dark chocolate oreo balls