Add package of Pecan Sandies cookies to the food processor and pulse until you have fine crumbs. Pour crumbs into a bowl, add cream cheese and mix together {I used the back of a spoon but you could use your hands}.
Roll mixture into 24 1" balls {I used a medium cookie scoop and then rolled them in my hands} and place onto a parchment or wax paper lined cookie sheet. Freeze for at least 15 minutes.
While the truffles are in the freezer, place the white chocolate almond bark into a heat safe bowl and microwave until melted {I started with 1 minute, stirred and then did 30 second increments}.
Remove the truffles from the freezer and dip into melted almond bark. Garnish with a few chopped pecans before the bark sets up. Let truffles set completely and enjoy!! Store in an air tight container in refrigerator.
Notes
If you don't have a food processor then you can put the cookies into a Ziploc bag and crush, using a rolling pin.