1lb.white chocolate melting wafers or white almond bark
Add the golden Oreos to a food processor*, and pulse until evenly crumbled. Add the cream cheese and pulse until the mixture is smooth and well-blended, stopping to scrape down the sides of the food processor once or twice if needed.
Scoop about two tablespoons of the mixture and roll by hand into egg shapes. Place the eggs on parchment-lined baking sheets, and chill in the refrigerator (or freezer) until hardened, about 20 minutes.
Once the eggs have chilled, carefully heat half of the white chocolate (or almond bark) in a microwave or double-boiler until melted and smooth.** Dip the egg in the melted white chocolate, and roll around until it is evenly coated. Transfer the egg to another parchment-lined baking sheet and let the cool. Repeat with remaining eggs. Then transfer to the refrigerator once more to cool until the chocolate has hardened.
Divide the remaining white into three separate bowls (or however many colors you wish to use), then stir in your food coloring until the white chocolate reaches your desired shade. Either drizzle the colored almond bark on the eggs with a fork or use a piping bag to pipe the almond bark on in your desired design.
Store in an airtight container for up to a week.
If you don't have a food processor, Oreos can be crushed in a large Ziploc bag (I like to use a rolling pin in this method). The stir in the cream cheese by hand.
If the almond bark is too thick, add in a few teaspoons of shortening or coconut oil to thin.