In a large mixing bowl, combine softened cream cheese and confectioner’s sugar using an electric mixer for 2-3 minutes until smooth.

Melt the semisweet chocolate chips and crushed Andes mints in a microwave-safe bowl at 50% power in 30-second intervals until smooth.

Pour the melted chocolate mixture into the cream cheese mixture and blend together until fully combined.

Cover the mixture with plastic wrap and chill in the refrigerator for about 45 minutes or until firm.

Scoop out portions of the chilled mixture and roll them into one-inch balls, placing them on a parchment-lined baking sheet.

Melt the milk chocolate wafers and dip each truffle in the melted chocolate, shaking off excess.

While the chocolate coating is still wet, sprinkle chopped Andes mints on top or drizzle with melted white chocolate.

Allow the truffles to set completely at room temperature or in the refrigerator for about 30 minutes before serving.