In a large bowl, mix the unwrapped Little Debbie Christmas Tree Cakes with the softened cream cheese until you achieve a smooth, well-blended mixture. This should take about 2-3 minutes of mixing.

Using your hands, roll the mixture into bite-sized balls, roughly 1 inch in diameter. Place them on a baking sheet lined with parchment paper, then chill in the refrigerator for 30 minutes to firm up.

While your truffles chill, melt the white chocolate or candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth. This usually takes around 1-1.5 minutes total.

Remove the chilled truffles from the fridge. Dip each one in the melted white chocolate, ensuring they are fully coated, and gently tap off any excess. Place them back on the parchment-lined baking sheet.

Melt the green candy melts in a separate bowl for the drizzle. Once melted, use a piping bag or a fork to drizzle over the coated truffles. Immediately sprinkle with red sprinkles before the coating sets.

Allow the truffles to sit at room temperature for about 15-20 minutes, or until the chocolate coating is firm. Then, they’re ready to be enjoyed!