Start by crushing the Oreo cookies into fine crumbs. You can do this by placing them in a resealable bag and rolling over them with a rolling pin, or by pulsing them in a food processor.

In a mixing bowl, combine the crushed Oreos with softened cream cheese. Mix until fully combined, ensuring you have a moldable mixture.

Using your hands, roll the Oreo mixture into 1-inch balls. Place them on a lined tray or baking sheet, well-spaced, and freeze for 20 minutes to firm up.

While the truffles are setting, melt the white chocolate melting wafers according to the package instructions.

Carefully dip each truffle into the melted white chocolate, ensuring they are fully coated. Allow excess chocolate to drip off before placing them on parchment paper to set.

Melt a small amount of green or blue candy melts and dot the center of each truffle with the colored melts to create an iris.

Using the red gel icing, carefully draw thin veins on the white chocolate coating to finish the eyeballs.

Place the completed truffles back in the fridge until completely set.