Crush the Oreos in a food processor until fine crumbs form.

In a mixing bowl, combine the crushed Oreos with the softened cream cheese until fully blended and smooth.

Roll the Oreo mixture into small balls, about 1-inch in diameter, and place on a parchment-lined baking sheet.

Chill the baking sheet in the refrigerator for about 15 minutes to firm up the truffles.

While the truffles chill, melt the green candy melts or white chocolate according to the package instructions.

After cooling slightly, dip each truffle in the melted chocolate until fully coated. Use a fork to lift them out.

Return the coated truffles to the parchment-lined baking sheet and sprinkle with toppings while the chocolate is still wet.

Let the truffles sit at room temperature to set.