Place cookies in food processor and grind to crumbs.

Add the cream cheese and pulse until the mixture is well combined and smooth.

Line a rimmed baking sheet with parchment paper.

Scoop the mixture into balls about 1-inch in diameter. I like to use cookie scoop.

Form into a ball, and then shape the balls into egg shapes.

Place in freezer for 15-30 minutes or until firm.

Melt the chocolate in the microwave.

Spoon 1 Tbsp. melted chocolate into each of 3 small bowls.

Tint each with a different color food coloring.

Remove egg truffles from freezer and dip in remaining melted white chocolate.

Place egg truffles on prepared baking sheet; let stand until chocolate coating is firm.

Either drizzle the colored white chocolate on the eggs with a fork or use a piping bag to pipe the white chocolate on in your desired design.

Refrigerate for 1 hour allowing to the egg truffles to become firm.