Make the base. In a large bowl, beat the softened cream cheese with the powdered sugar until the mixture turns smooth and even. Add the peppermint extract and mix briefly to distribute the flavor.

Incorporate melted chocolate. Melt the semisweet chips together with the chopped Andes pieces in the microwave at half power. Heat in 30-second intervals, stirring between bursts, until the chocolate is glossy and lump-free. Pour the warm chocolate into the cream cheese mixture and blend until fully combined and silky.

Chill the filling. Spoon the blended mixture onto a sheet of plastic wrap. Shape it into a tight log, wrap securely, and refrigerate for about 45 minutes so it firms up enough to handle.

Form the truffle balls. Remove the chilled log and cut or scoop into roughly 1-inch portions. Roll each portion between your palms to form smooth spheres. Arrange them on a parchment-lined baking tray, leaving space between each truffle.

Prepare the coating. Melt the milk chocolate wafers according to package directions (short bursts in the microwave at 50% power work well). Keep the melted chocolate warm and fluid by placing the bowl over a pot of simmering water if needed.

Dip the truffles. Using a fork (or dipping tool), lower each truffle into the melted chocolate until fully coated. Lift, tap the fork lightly to remove excess, and set the coated truffle back on the parchment. Work quickly in small batches so the coating stays smooth.

Add garnishes. Immediately after dipping, press a few chopped Andes pieces on top if you want extra crunch. When all truffles are coated, melt the white wafers, tint green if desired, and drizzle over the set truffles for a festive finish. Alternatively, sprinkle the remaining chopped Andes over the drizzled truffles.

Set and serve. Let the truffles sit until the chocolate shell hardens completely. Chill briefly in the refrigerator if you want them to set faster. Serve chilled or at cool room temperature.