2 - 8oz. packages cream cheese, room temperature

1 - 7 oz. package white candy melts

1 - 24 oz. package white almond bark

Red and green colored sanding sugar or sprinkles

Instructions: 

Prepare a baking sheet with waxed paper or parchment paper.

In a large bowl, beat together the crumbled cakes and cream cheese until well combined. 

Using a small cookie scoop, portion the cream cheese/cake mixture into 1 inch balls and roll into a smooth ball. Repeat with remainder of the mixture, placing onto the paper lined cookie sheet. 

For best results, place the rolled balls in the freezer until very firm before proceeding with dipping and decorating.

Place the white candy melts and white almond bark in a microwave safe bowl and microwave on high for 1 minute. Stir vigorously to allow the candy to continue melting with the residual heat. Return the candy to the microwave and heat in 15-second intervals, stirring well between each, until the candy mixture is smooth. If the candy is too thick for dipping, add up to 1 tablespoon of vegetable shortening or coconut oil and stir well. 

Dip each ball into the white melted candy mixture, tapping on the side of the bowl to remove excess melted candy, then place dipped candy back onto the paper lined cookie sheet, decorating immediately with colored sugar or sprinkles if desired.

Place the dipped candy on the cookie sheet in the refrigerator for about 1 hour or until firm. Keep stored in the refrigerator in an airtight container between layers of waxed paper.