Place all 24 Oreo cookies in a food processor. Pulse until they become fine crumbs.

Pro tip: If you don’t have a food processor, place Oreos in a sealed plastic bag and crush them with a rolling pin. Make sure there are no large chunks left for smooth, uniform cake balls.

Pour the crumbs into a large mixing bowl.

Add the softened 8 oz of cream cheese to the Oreo crumbs.

Use a spatula or your hands to mix until fully combined and a sticky dough forms.

Pro tip: Don’t overmix or the mixture can get too soft. Stop once everything is evenly combined.

Scoop out small portions of the mixture (about 1–1.5 tablespoons each).

Roll each portion into a smooth ball between your palms.

Place each ball on a baking sheet lined with parchment paper.

Chill in the freezer for at least 15–20 minutes so they firm up.

Melt white candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth.

Do the same for orange and black candy melts in separate bowls if you plan to decorate with multiple colors.

Pro tip: Add a tiny bit of vegetable oil to candy melts if they feel too thick; this helps with a smoother dip.

Dip the tip of a lollipop stick into the melted white candy, then insert it halfway into a chilled cake ball. This helps the stick stay in place.

Dip the cake ball into the candy melt, gently tapping off any excess.

Place the dipped cake pop back on the parchment-lined baking sheet.

Use the orange and black candy melts to drizzle or create spooky designs like ghosts, pumpkins, or spider webs.

Add sprinkles or edible decorations while the candy coating is still wet.

Pro tip: Work quickly—the coating sets fast, so have your decorations ready before dipping.

Allow the cake pops to sit at room temperature or in the fridge until fully hardened.

Once set, they’re ready to display, serve, or gift!