One8-ounce packagecream cheese,at room temperature
One 12-ounce packagewhite candy melts(see notes below)
blue and red decorator icing
Open the package of cookies and set 8 cookies aside to eat later. Put the remaining cookies (including the cream center) in a large zip bag and crush them to fine crumbs. Place the crumbs in a bowl and add the cream cheese. Use the back of a sturdy spoon to help blend them together.
Roll the mixture into 1-inch balls and place them on a wax paper-lined cookie sheet. Place in the freezer for about 20 minutes, or until they are chilled and firmed up a bit.
Melt the white candy as directed on the package and then (using a teaspoon) dip the balls into the melted white chocolate, tap off extra chocolate and move to the wax paper covered cookie sheet to dry.
Use the red decorator icing to squiggle lines from the center out to the sides- to create a bloodshot-look for the eyeball.
Use the blue decorator icing to pipe on a circle in the center of the truffle (to make the iris). Press an M&M into the center (to make the pupil).
Let dry, and then refrigerate until ready to serve.
For easy crushing, use a rolling pin or meat mallet to pound the cookies into crumbs, or simply whir them in the food processor.
White candy melts are easily found at craft stores or baking supply stores (I like the Wilton brand). You can also use "Candy Quick," which you should be able to find in your regular market's baking aisle.
Decorator icing in squeeze packets can be found in your market’s baking aisle. You can certainly make your own royal icing, but I find that it’s easier to just purchase these for this recipe.
You can also use cinnamon red hot candies for the pupils of the eye.
I've made these before and kept them in the freezer. A few of the eyeballs cracked (the chocolate), but most were just fine.