In a large mixing bowl, use an electric mixer to blend 8 ounces of softened cream cheese and 2 cups of confectioner’s sugar until smooth and creamy.

In a microwave-safe bowl, add 1 cup of semisweet chocolate chips along with 1 cup of crushed Andes mints. Heat in the microwave until melted.

Carefully pour the melted chocolate and Andes mint mixture into the cream cheese base and mix until just combined.

Lay the mixture on plastic wrap, shape into a log, and refrigerate for 45 minutes.

Roll the chilled mixture into one-inch balls and place on a parchment-lined tray.

Melt 1 cup of milk chocolate wafers, and keep warm.

Dip each truffle ball into the melted chocolate, ensuring full coverage.

If desired, sprinkle with Andes mints or drizzle melted green chocolate before allowing to set.