Directions:

Place all 36 cookies into a gallon size ziplock bag and finely crush.

Separate softened cream cheese into portions and place in the bag; close. Using your hands rub and press the contents from the outside of the bag until the cookie crumbs and cream cheese are well blended.

Roll into 42 1-inch cookie balls and place onto a wax paper lined cookie sheet. Freeze for 10 minutes. (If you have latex gloves, this task will be much less messy!)

Place chocolate in the top pan of a double boiler over low heat. Stir constantly until smooth and melted. Do not allow water to boil.

Dip cookie truffles one by one into melted chocolate and return to the wax paper lined cookie sheet.

Place chocolate covered truffle tray in the refrigerator for 15 minutes to 1 hour before decorating.

With a toothpick, apply Nutella to the bottom portion of a candy corn and press onto the back of the truffle to resemble tail feathers. Repeat until 5 candy corns have been attached.

Place a dab of Nutella to the back of the candy eyes and apply to the upper portion of the truffle.

Cut 1 candy corn into pieces, using the tip for the beak. Cut the orange portion in half to resemble the feet. Apply using Nutella.

Truffle turkeys should be refrigerated until ready to eat.