Use a food processor to crush the regular sized oreos into crumbs. Then either add the cream cheese to the processor to blend together, or mix my hand in a large bowl.

Use a medium cookie scoop to make 28 1-inch balls, and place on a wax paper-lined cookie sheet. Freeze for at least 20 minutes.

Remove from freeze and do a quick roll in your hands to smooth out the balls. Melt the candy coating according to package instructions and dip balls, one at a time into the melted coating. I use a fork to lower them in and cover them, then pick up and tap on the side to remove the excess coating. Then I use a toothpick to help push it off the fork onto the prepared baking sheet. Place one mini oreo on the top of each as you coat it, for the hat. Once all are coated, place in fridge to allow the coating to set.

Use preferred decorating icing to add eyes, noses, and smiles then return to fridge to help the icing set. Keep refrigerated until ready to serve, and any leftovers.