Add Circus Animal Cookies to a food processor and process for about 10 seconds, or until they are fine crumbs. Add softened cream cheese and process for another 5–10 seconds, or until the mixture is combined and dough-like.

Line a cutting board or baking sheet with wax paper. Using a 1-tablespoon portion scoop, scoop the mixture and roll into approximately 1-inch balls. Place on the prepared wax paper. This should make about 20–22 truffles.

Refrigerate for 1 hour. Chilling firms up the centers and makes them much easier to dip.

Add about half a bag of pink candy melts to a microwave-safe bowl. Microwave for 1 minute at 50% power and stir well. Continue microwaving in 10-second increments, stirring after each interval, until smooth.

Remove truffles from the refrigerator and dip half into the pink candy melts. Place back onto the wax paper.

Repeat with about half a bag of white candy melts and the remaining truffles. The exact amount of candy melts may vary slightly depending on how heavily each truffle is coated.

Add about 1 tablespoon of the remaining melted candy coating to a resealable plastic bag. Seal and snip a very small corner from the bag.

Drizzle over a few truffles at a time and immediately add rainbow nonpareils while the drizzle is still wet so the sprinkles stick.

Let the truffles stand for about 10 minutes, or until the candy coating has completely hardened.

Store finished truffles in a covered container in the refrigerator because the centers contain cream cheese.