One container of microwavable white chocolate (add a few drops of green food coloring)
In a food processor, pulse the Thin Mints a few times, and them blend them down until they are just crumbs. It might be easier to do this in two batches. Next, mix in the cream cheese and crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.
Once the truffles have been in the fridge for a while, melt the chocolate, dip and sprinkle on little bits of cookie for decoration
Check out Erica's amazing Thin Mint Truffles, featuring KUBE Sports Director, TODD FREED!
Watch Dish N' Dash every Tue & Thurs during Rachael Ray @ 9am! Only on Ch57 THE KUBE/Ch53 on COMCAST