In a food processor, or a blender, crush the OREO cookies until fine crumbs.

Add cream cheese and mix until well blended.

Divide the mixture into 48 (1-inch) balls. (I use this small cookie scoop.) Arrange them on a baking sheet lined with wax paper, or silicone mat. Freeze for 1-2 hours.

Once the cookie balls are firm, roll them into little football shapes. Freeze again, while melting the chocolate.

Melt the chocolate in a double boiler, or in microwave, until nice and smooth.

Using two spoons, dip the cookie balls in melted chocolate. Let set.

In a small bowl, place white chocolate and melt it in microwave according to package instructions.

Transfer the melted white chocolate into a piping bag with small round tip, or use a ziploc bag with a small hole cut in one corner. Decorate the OREO balls, as pictured.

Keep the cookie balls in the fridge.