Preparation Steps

• Line two large baking sheets with parchment paper or a silicone mat and set aside.
• Beat the softened cream cheese in a large mixing bowl with a hand mixer on medium speed for 1-2 minutes until fluffy and smooth.
• Break the Little Debbie snack cakes into small pieces and add to the cream cheese. Mix on low speed until fully combined with small pieces still visible.
• Using a small cookie scoop, scoop out 1 tablespoon portions of mixture and roll into smooth balls.
• Place each cake ball onto one of the prepared baking sheets. Repeat for all balls.
• Freeze the cake balls for 30-45 minutes until solid for easier coating.
• Melt the white chocolate wafers in a medium bowl according to package instructions and stir until smooth.
• In a separate bowl, melt the red vanilla candy wafers and transfer to a small piping bag with the tip cut off.
• Dip each frozen cake ball in melted white chocolate, coat all sides, then lift with a fork and tap off excess chocolate.
• Place the coated cake balls on the second baking sheet. Pipe red candy in a decorative zig-zag pattern and sprinkle with green sanding sugar to mimic the original look.
• Let the cake balls set for 15-20 minutes until the chocolate coating firms before serving.