Add the Oreos to a food processor and turn on until fine crumbs form.

Add the cream cheese and pulse until everything is combined and a wet dough forms.

Form the mixture into 1/2-inch truffles and place them on a parchment-lined tray.

Once formed place them in the freezer for 30 minutes to 1 hour.

Place half the almond bark into a small microwave-safe bowl, microwave in 30-second increments, and stir until completely melted.

Once melted, drop the truffles into the almond bark (1-2 at a time) and gently toss to coat.

Pour the sanding sugar into three separate bowls

Place the other half of the almond bark in a new microwave-safe bowl and melt in the microwave.

(I used a small flat paint brush for this next step, you can try using a small butter knife it will just be a little messy.)

Using a small paint brush, dip it in the melted almond bark and paint the almond bark on the side of the truffle, then immediately dip it in the red sprinkles.

Repeat for the white sprinkles, let dry (takes about 5-10 seconds to harden) then repeat with the blue sprinkles. Let the truffles set on parchment paper.

Repeat until all the truffles are decorated.

You can use little paper cups for serving to really make them look like snow cones.