Line a large cookie sheet with parchment paper
Place the cookies in a food processor and pulse into fine crumbs
Add the softened cream cheese and cream cheese frosting to your mixing bowl and cobine until all of the ingredients are well incorporated
Roll the chilled truffle mixture into 1 inch balls and place on the lined cookie sheet
Place in the freezer for 30 minutes
Melt the dark chocolate candy wafers in a double boiler
Dip each truffle ball into the melted chocolate (I used bamboo skewers) and place back on the lined cookie sheet
Place in the freezer for 10 minutes
Melt the dark green candy wafers in a double boiler
Using a fork drizzle your melted green candy sauce over the tops of your truffles
Store in an airtight container for up to 1 week
