1. Line two baking trays with parchment paper and set aside.

2. Place the Oreo cookies in a food processor or high-speed blender and pulse into fine crumbs.

3. In a large mixing bowl, beat the softened cream cheese with a hand mixer on high speed until smooth.

4. Add the Oreo crumbs and mix on medium speed until well combined.

5. Using a 1.5-inch cookie scoop, scoop even-sized balls, then roll them smooth in the palms of your hands.

6. Place the rolled balls evenly on the prepared baking trays.

7. Refrigerate the trays for 2 hours, or freeze for 15-20 minutes if short on time.

8. Remove one tray of Oreo balls from the refrigerator.

9. Melt the blue candy melts in a double boiler over low heat, or in a microwave-safe bowl on low, stirring every 30 seconds until smooth.

10. Use a fork to dip one ball at a time completely into the blue coating.

11. Lift the fork and tap to remove excess coating, then place the ball back on the tray.

12. Immediately sprinkle with white star confetti.

13. Refrigerate the blue-coated Oreo balls until the coating sets.

14. Remove the second tray of Oreo balls from the refrigerator.

15. Melt the red candy melts in a clean double boiler over low heat, stirring every 30 seconds until smooth.

16. Use a fork to dip each ball completely into the red coating.

17. Lift and tap to remove excess coating, then place each ball back on the tray.

18. Melt the white wafers in a small piping bag in 30-second microwave increments, massaging the bag between intervals.

19. Snip a small piece from the tip of the bag and drizzle white lines over the red-coated Oreo balls.

20. Return the Oreo balls to the refrigerator for 10 minutes to finish setting.

21. Keep refrigerated until ready to serve.