Finely crush the OREO cookies in a food processor. Add the crushed cookies and softened cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Mix until well-combined. Allow mixture to chill in the refrigerator for about 30 minutes.

Remove mixture from refrigerator and form into 25 evenly shaped balls. Place balls on a silicone mat lined baking sheet and place in the freezer for 10 minutes.

Meanwhile, melt the white chocolate in a glass bowl. Either in the microwave or place the bowl over a pot of gently simmering water and stir until melted. Add just a few drops of vegetable oil to the melted chocolate to make it smooth.

To be sure the white chocolate didn't get discolored by the chocolate cookies, I used a tablespoon to pour the chocolate over each cookie ball. I slowly drizzled the chocolate on the top until it dripped down and coated all the sides.

Place the coated balls back in the refrigerator for another 30 minutes.

Using a clean, small paint brush, coat the balls with the Wilton Silver Pearl Dust.

Cut small strips from the Fruit Rolls Ups and form into bows. Using a toothpick, place a small dot of melted chocolate on top of each ball to attach the bows. Place OREO cookie balls in small muffin liners to package and serve.