1. Prep your workspace

Line a rimmed baking sheet with parchment paper. This will be your truffle assembly line, so make sure it’s ready to go.

2. Combine the cakes and cream cheese

In a large mixing bowl, beat together the softened cream cheese and Little Debbie Christmas Tree Cakes until fully combined. You want the texture to resemble cookie dough—soft, sticky, and easy to shape. Pro tip: Crumble the cakes with your hands before adding them to the bowl to make mixing easier.

3. Roll into balls

Scoop out about 1 tablespoon of the mixture at a time (a small cookie scoop works great here) and roll into 1-inch balls. Place them on your lined baking sheet. Cover the tray with plastic wrap and chill in the refrigerator for at least 2 hours or overnight. Chilling is key—it helps the truffles hold their shape when dipped.

4. Melt the almond bark

When you’re ready to dip, melt the white almond bark in a microwave-safe bowl in 30-second intervals, stirring after each round until smooth. Be patient—overheating can make it seize up.

5. Dip the truffles

Using a fork or dipping tool, lower each chilled ball into the melted almond bark, ensuring it’s fully coated. Gently tap the fork on the side of the bowl to remove excess coating. Place the dipped truffle back on the baking sheet.

6. Add sprinkles

Before the almond bark sets, sprinkle each truffle with a pinch of green sprinkles. (This step is where the magic happens—feel free to get creative with your decorations!)

7. Drizzle with red candy melts

Melt the red candy melts in a microwave-safe bowl, then transfer to a piping bag or zip-top bag. Snip off a tiny corner and drizzle over the truffles for that festive finishing touch.

8. Chill and set

Pop the tray back in the fridge for about 10 minutes to let the coating and drizzle set fully. Then, they’re ready to serve or store!