Add the mint 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. You should get around 24 oreo truffles

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

Melt the  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

Melt the 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 the chocolate coating has set

Drizzle leftover melted white chocolate over the white chocolate covered truffles

Drizzle leftover melted dark chocolate over the dark chocolate covered truffles

Place in the fridge again to harden until set