1 8-oz package cream cheese
3 cups confectioner's sugar
Optional: chocolate candy sprinkles
When truffle mixture has set (meaning the confectioner's sugar has soaked up enough moisture to make it semi-tacky, but not too sticky), scoop out by heaping teaspoonfuls and roll into balls. Place balls onto cookie sheet and set in refrigerator to chill overnight. (If you are short on fridge space, then allow to set longer at room temperature, until the outside edges of the truffles are no longer sticky to the touch. This could take several hours. Remove from tray with a metal spatula, place into a ziploc bag and chill overnight.)
Melt white chocolate either in a double boiler or the microwave; beware of overheating. Dunk chilled truffles into the melted chocolate and place onto a baking sheet lined with waxed paper. Sprinkle immediately with candy sprinkles, if desired. Yield: about 3 dozen truffles.