The prep for these strawberry shortcake truffles goes by quickly. Add most of the 36 Golden Oreos to a food processor and pulse until they’re crushed into small pieces.

Dump the crushed cookies into a mixing bowl, then add about 6-8 reserved cookies and 1-ounce of freeze-dried strawberries to the food processor. Pulse until the strawberries become a powder. Dump this into the same mixing bowl and give everything a thorough mix.

If you don’t have a food processor, you can place the cookies in a large plastic bag and crush them with a rolling pin or meat mallet and the strawberries in a coffee/spice grinder. Alternatively, you can use a blender, but you’ll need to keep shaking or moving the ingredients around to fully crush them.

Open the block of full-fat cream cheese and use a knife to cut the block into smaller chunks and add them to the mixing bowl with the crushed cookies and strawberry powder. Mix the cream cheese into the rest either by hand or with a hand blender on medium speed until thoroughly combined with no dry spots.

Eyeball small balls of mix or use a 1.5 tablespoon cookie scoop to scoop out the mixture. Roll into smooth balls and place on a wax paper lined cookie sheet. Place them into the freezer for 30 minutes to make them cold and firm before dipping.

When it’s almost time to remove the cookie mixture from the freezer, prepare the candy coating. If using sprinkles or sanding sugar, have them close at hand and ready to use.

Whatever you use as a dipping chocolate, follow the package instructions for melting. If you’re using the 1-pound package of vanilla almond bark, place it in a heatproof bowl and microwave for 2 minutes at 50% power. Give it a stir and if it’s not fully melted, microwave some more in 15-20 second bursts until smooth.

Dip the frozen cookie centers into the melted chocolate/candy coating and place them back onto the cookie sheet. Use either candy dipping tools, two forks, or a fork and toothpick to dip the frozen balls into the coating and let the excess dip drip off.

If decorating with sprinkles or sanding sugar, add to the top immediately after placing the candies back onto the cookie sheet. If you plan to decorate with different colored drizzles, then allow the candy to fully set first.

To make different colored drizzles, dip and coat all the truffles and wait for them to set. This should only take a few minutes. Melt the candy coating again and add red or pink food coloring to it. The easiest way to decorate is to add the coating to a plastic bag and push it all towards a corner. Snip a small hole into the corner of the bag and gently squeeze it out over top of the truffles.

The more fancy and different ways you wish to decorate, the more work is involved. You’ll likely need to keep moving the truffles back to the freezer as they thaw and remelt the candy coating. If you can get help with making them, you can move a lot faster.

Once finished, you can use a sharp knife to remove any large pools at the bottom of the truffles to make them look prettier or more professional if you like. Place them into the refrigerator and serve them cold or at room temperature but still cool.