MIX 3 cups of cookie crumbs and cream cheese until well blended. Shape into 42 (1”) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs or sprinkles.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.