Blend an entire package of Oreos in food processor until it is powdered crumbs.

Add the cream cheese and process until thoroughly blended.

Shape into walnut sized balls and place on a parchment lined tray or baking sheet.

Insert the lollipop sticks into the tops of the truffle balls.

Cool in the refrigerator for at least 30 minutes or until the truffle balls are firm.

Combine chocolate morsels and coconut oil in a microwave safe bowl.

Microwave until melted and smooth, stopping every 15 seconds to stir. (about 1 minute total)

Remove truffle balls from refrigerator.

Pour nonpareil sprinkles into a bowl.

Dip truffles into melted chocolate while using a small spoon to gently remove the excess chocolate.

After dipping truffle in chocolate hold it over the nonpareil bowl and sprinkle on the nonpareils using your hands.

Place dipped and sprinkled truffles back onto parchment and return to the refrigerator for another 30 minutes or until the chocolate has cooled.