Begin by placing the Oreo cookies in a food processor and blend until they reach fine crumbs, about 30 seconds. Transfer the crumbs to a mixing bowl and add the softened cream cheese. Use a hand mixer on medium speed until well combined, about 2–3 minutes.

Using your hands, scoop out approximately one tablespoon of the Oreo mixture and roll it into a ball. Continue this process until all the mixture is shaped into balls, making around 24 cookie balls. Place these on a baking sheet lined with parchment paper.

Place the baking sheet in the freezer for at least 30 minutes or until the cookie balls firm up.

Melt the pastel candy coating according to the package instructions, usually in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth and fully melted.

Dip each cookie ball into the melted candy coating, ensuring it’s fully covered. Allow any excess coating to drip off before placing the coated balls back onto the parchment-lined baking sheet. Sprinkle colorful sprinkles on top while the coating is still wet.

Place the baking sheet back in the refrigerator for at least 15 minutes or until the coating is set. Once firm, serve the Easter Egg Oreo Cookie Balls.