Pulse cookies in the bowl of a food processor until they are mostly fine crumbs (a few bigger pieces are fine). Add TruMoo Orange Cream or Chocolate Milk and cream cheese and process again until combined. Roll mixture into 12 golf ball-sized balls (damp hands helps with this!) and place on a wax paper- or parchment-lined plate or small tray. Refrigerate for about an hour.

To decorate truffles, place half of melting wafers in a microwavable bowl and microwave 15 seconds. Stir and repeat until chocolate is smooth.

Balance a truffle on the tines of a fork, then dip it in the bowl of chocolate to coat completely. Set on a tray or flat plate lined with wax paper. Repeat with remaining truffles. Let chocolate completely set up before the next step.

Reheat chocolate or start again with new wafers if dark cookie crumbs got into the bowl. Insert a toothpick into the bottom of one truffle and hold in your non-dominant hand. Using your other hand, dip a fork or butter knife into chocolate and let drip onto truffle, moving it around to create lines as you rotate the truffle to help decorate all sides. Dip again as needed until the truffle looks like a mummy, then remove toothpick and place back on tray. Add two candy eyes and repeat with remaining truffles. Serve mummies with a glass of TruMoo Orange Cream or Chocolate Milk!