Crush the Cookies: Place 13 ounces of vanilla Oreos into a ziplock bag or food processor and crush until fine crumbs.

Mix in the Cream Cheese: Add 8 ounces of softened cream cheese to the Oreo crumbs and blend until smooth.

Add the Color: Incorporate about 10 drops of green food coloring into the mixture and stir until the desired shade is achieved.

Form the Truffles: Scoop about 1.5 tablespoons of the mixture and roll into balls, placing them on a parchment-lined baking sheet.

Freeze the Truffles: Place the baking sheet in the freezer for about 1 hour to help them maintain their shape.

Melt the Coatings: In separate bowls, melt 24 ounces of vanilla almond bark and ½ cup of red candy melts until fully smooth.

Coat the Truffles: Dip each frozen truffle into the melted almond bark and let excess drip off before placing back.

Create the Veins: Use a toothpick dipped in red candy melts to carefully draw vein lines on each truffle.

Attach the Candy Eyes: While the coating is wet, gently press a candy eyeball into each truffle's center.

Let Them Set: Allow the truffles to sit at room temperature for about 5 minutes to harden before serving.