Add package of Golden Oreos 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}.  Add sprinkles and mix just until they are distributed evenly throughout.

Roll mixture into 24 1" balls 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 more sprinkles before the bark sets up.  Let truffles set completely and enjoy!!  Store in an air tight container in refrigerator.