Put cookies in a food processor and pulse until you get fine crumbs.

In a mixing bowl, combine crumbs with softened cream cheese. Blend well until

completely combined.

Roll dough into one-inch balls sized balls (doesn't have to be exact!). Freeze balls on

cookie sheet lined with wax paper for one hour.

Melt chocolate candy coating according to package directions.

Dip frozen truffle into melted chocolate, letting excess drip off (I used a couple

toothpicks to dip the balls into the chocolate) Place on cookie sheet and immediately

top with candy corn or colorful sprinkles.

Repeat until all truffles have been dipped.

Store truffles in an airtight container in the refrigerator.