1 tube Betty Crocker white decorating icing (fitted with the writing tip)
Instructions
Process Oreos to crumbs in a food processor; add cream cheese; continue to process until completely incorporated. Divide mixture into 24 portions, and working one at a time, roll mixture around to form a ball and then back and forth to form an oval, tapering ends to form a football shape. Place on a waxed-paper lined baking sheet. Freeze until solid, at least one hour or up to several days ahead.
Meanwhile, microwave chocolate and shortening on high power until melted, about 2 minutes (or heat in a medium heatproof bowl set over a pan of simmering water). Working one at a time, use a pick to dip balls in the chocolate, rolling around to coat all sides; return to lined baking sheet. When truffles have set, use icing to form football markings. Refrigerate until ready to serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/maggys-oreo-truffle-footballs/