Easy Oreo Truffle Eggs

Place the cookies in a food processor and pulse until they are fine crumbs.Add the cream cheese and pulse again until a sticky dough forms.Use your hands to form the dough into round balls(about 2 teaspoons),place them on a cookie sheet lined with wax paper and put into the freezer for at least 15 - 30minutes.Once the balls have chilled, shape the balls into egg shapes using a plastic bag.I used a gallon size ziplock bag so I could put my hand into the bag and form the egg shape without making a huge sticky mess.Melt the chocolate in the microwave.Using a fork, evenly coat each ball with chocolate.Use the fork to remove the truffle from the chocolate and before transferring it to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate.Place on the baking sheet and repeat with remaining Oreo eggs.Let the eggs sit until hard, about 15 minutes.Melt the white almond bark according to package directions.Place in a small baggie and cut a small hole in one corner.Carefully drizzle white almond bark over truffles.Refrigerate for 1 hour allowing to the egg truffles to become firm.