Line a cookie sheet with wax paper. Using a food processor, mix together cookies and cream cheese until creamy.
Roll the mixture into small balls and place them on the cookie sheet. Place the cookie sheet in the freezer for 15-20 minutes.
Add chocolate chips to a medium size bowl. Microwave in 30 second increments until melted. (Usually takes about 1 minute. )
Stir coconut oil into the melted chocolate.
Place a ball on a fork and dip into the melted chocolate being sure to cover completely.
Place dipped truffle back on the wax paper. After dipping all of the truffles let them harden. I like to place back in the freezer for about 10 minutes.
Add the truffles on top of the OREO Ice Cream Cake. Add additional mini cookies to the top of the cake. Keep in the freezer until ready to serve.