1 tablespoon vegetable shortening

2 drops pink food coloring

1/4 cup sprinkles

1. Cut 8 ounces cream cheese cream cheese into cubes and let sit at room temperature until softened, at least 30 minutes. Meanwhile, line a rimmed baking sheet with parchment paper.

2. Place 1 package Oreo cookies (36 cookies) in a food processor fitted with the blade attachment. Pulse into fine crumbs, about 10 (2-second) pulses. Add the cream cheese and pulse until combined and the mixture forms a ball. Scoop the mixture into tablespoon portions and roll each one into a ball. Place on the baking sheet. Refrigerate until set, at least 1 hour.

3. Place 12 ounces white chocolate chips or candy melts in a medium microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each burst, until melted, 1 1/2 to 2 minutes total. Add 1 tablespoon shortening and 2 drops pink food coloring, and stir to combine.

4. Working with one at a time, drop each truffle ball into the pink mixture and thoroughly coat. Remove with a for, let the excess drip off, and return to the baking sheet. Sprinkle each truffle with sprinkles as soon as it’s coated — you’ll need about 1/4 cup total.

5. Once all the Oreo balls are coated, refrigerate until the chocolate is firm, at least 10 minutes.

Recipe note: Leftovers can be refrigerated in an airtight container for up to five days.

(Meghan Splawn was the food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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