16 oz. package lemon sandwich cookies
8 oz. package cream cheese
1 tsp. lemon juice
16 oz. package almond bark (or white chocolate candy coating)
yellow jimmies/sprinkles (optional)
Place cookies in a processor and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs). Place crumbs in a medium bowl. Add cream cheese and lemon juice. Mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 48 balls). Place balls on a cookie sheet lined with aluminum foil or wax paper and stick in the fridge for about 45 minutes.
Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet. Top with yellow sprinkles (if desired). Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
Store leftover truffles in a covered container in the fridge.
These truffles were easy to make and a nice refreshing spring treat.