1. Make the truffle base
Put the Oreos into a food processor and pulse until they become fine crumbs. No processor? Seal them in a heavy freezer bag and smash with a rolling pin until powdery. Transfer the crumbs to a mixing bowl, add the softened cream cheese, and stir until the mixture forms a uniform, sticky dough. If you’re using Irish cream, drizzle it in now and mix until evenly distributed.
Chill the mixture: cover and refrigerate for about 30 minutes — this firms the dough and makes rolling a breeze.

2. Form the truffles
Scoop about a tablespoon of the chilled mixture and roll it between your hands into a neat ball. Place each ball on a parchment-lined baking sheet. Continue until all the mixture is used. Pop the tray back into the fridge (or freezer) for 15–20 minutes so the balls become solid enough for coating.

3. Prepare the coating
Melt the green candy melts in a microwave-safe bowl following package directions, stirring every 20–30 seconds until smooth. If you’re using white chocolate, melt gently and stir in a few drops of green food coloring until you get the shade you want. Keep the coating warm and lump-free.

4. Dip the truffles
Take the chilled balls out. Using a fork or a dipping tool, lower a truffle into the melted coating, lift it out, and gently tap the fork to remove excess. Return the coated truffle to the parchment sheet. Repeat for each ball.

5. Add sprinkles and set
While the coating is still wet, scatter green, white, and orange sprinkles on top for a festive finish. Let the truffles sit at room temperature or chill briefly in the fridge until the coating hardens completely.