Prep your pan. Line a baking sheet with parchment paper and place it in the fridge or freezer to chill. This helps the balls set faster later on.

Crush the Oreos. Use a food processor or blender to pulse the Oreo cookies into fine crumbs.

Mix the filling. In a large bowl, combine the Oreo crumbs with softened cream cheese and vanilla frosting. Mix until fully combined and smooth.

Roll into balls. Scoop out the mixture in 1-inch portions and roll into balls. Place them on the chilled baking sheet. A cookie scoop helps keep sizes consistent.

Chill the balls. Refrigerate or freeze the tray for about 30 minutes so the balls firm up.

Melt the almond bark. Break it into chunks and microwave in 30-second intervals, stirring each time, until melted and smooth.

Dip and decorate. Dip each chilled ball into the melted almond bark and fully coat it. Let the excess drip off before placing it back on the parchment.

Add sprinkles. While the coating is still soft, top each ball with rainbow sprinkles so they stick.

Let them set. Return the tray to the refrigerator or freezer for 30 minutes, or until the coating hardens.

Serve and enjoy. Once set, transfer the cake balls to a serving tray or container. Enjoy immediately or store for later.