STEP ONE: Place Oreo cookies in the bowl of a food processor and pulse until they have been broken down into fine, even crumbs.

STEP TWO: Add the cream cheese and vanilla extract directly to the Oreo crumbs and pulse until the mixture combines evenly and comes together, making a “dough.”

STEP THREE: Use a 1½ tablespoon cookie scoop to scoop balls of the Oreo mixture onto a baking sheet lined with parchment paper. Use your hands to roll them into smooth balls, if desired.

STEP FOUR: Place the baking sheet with Oreo balls into the freezer to harden for about 20 minutes.

STEP FIVE: Once the balls are firmed up, place the melting wafers into a microwave-safe bowl. (Keep the milk chocolate and white chocolate wafers in separate bowls.)

STEP SIX: Heat in 30-second increments, stirring between each, until the wafers are mostly melted.

STEP SEVEN: Stop heating and continue stirring until the mixture is fully melted and smooth.

STEP EIGHT: Remove several Oreo balls from the freezer at a time. Use a fork to dip and roll each Oreo ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of wax paper or parchment paper to set.

STEP NINE: Continue dipping and setting Oreo balls - coat half of the balls in milk chocolate and half of the balls in white chocolate.

STEP TEN: When the balls are set (this only takes a few seconds), drizzle the top with the opposite type of chocolate for contrast. You could also top with crushed Oreo crumbs, sprinkles, chocolate curls, etc.

STEP ELEVEN: Serve immediately or store in a cool location until serving.