Prep the Oreos
Leave cream cheese out until it reaches room temperature and becomes soft. Separate the Oreo cookies: take the cream filling out from between the cookies and place it in a stand mixer bowl. In a blender or food processor, grind the cookie parts (without the cream) into fine crumbs.
Mix the Filling
Add the softened cream cheese to the bowl with the Oreo cream filling. Once all cookie pieces are finely ground, add them to the bowl as well. Using the whisk attachment on your stand mixer, blend everything together until it forms a uniform paste with consistent color throughout.
Form and Freeze
Using a small cookie scoop or ice cream scoop, form even-sized balls and line them up on parchment paper. Place in the freezer for at least 30 minutes to 1 hour until firm.
Melt the Coating
On the stove over low heat, melt the candy coating and Crisco together, stirring constantly. Go low and slow—if the heat is too high, it will burn and clump. Stir until completely smooth.
Dip and Coat
Remove Oreo balls from the freezer. Peel them off the parchment paper first (do this to all of them), then begin dipping. Use a fork to dip each ball into the melted candy coating, lift out, and let excess drip off. Place back on parchment paper.
Final Freeze
Return coated balls to the freezer for at least 1 hour. Once set, peel them off the parchment and transfer to a storage container or ziplock bag. Best served cold! Store in the freezer or refrigerator.