1. Crush the Golden Oreo cookies using a blender, food processor, or by placing them in a sealed plastic bag and smashing them with a mallet.

2. Mix the crushed cookies with softened cream cheese until well blended.

3. Crush the freeze dried strawberries into fine crumbs and mix them into the cookie mixture.

4. Use a cookie scoop to portion about 1.5 tablespoons of the mixture and roll into balls. Place them on a parchment or wax paper lined cookie sheet.

5. Freeze the balls for 20–30 minutes before dipping.

6. Melt the almond bark or chocolate in the microwave for about 1 minute 20 seconds, stirring until smooth. Microwave in additional 15-second increments if needed.

7. Dip each chilled ball into the melted chocolate and place back on the lined pan.

8. For the drizzle, add a few drops of pink or red food coloring to leftover melted chocolate. Spoon into a ziplock bag, snip a corner, and drizzle over the Oreo balls.

9. Remove cream filling from a reserved Oreo cookie, crush the cookies, and sprinkle crumbs on top of each Oreo ball.

10. Once the coating and drizzle have set, trim off excess chocolate pooled at the bottom with a small knife.