Line a baking sheet with parchment paper and set aside. Add the Oreo cookies to a food processor and pulse until fine crumbs form.

Transfer the Oreo crumbs to a mixing bowl. Add the softened cream cheese and fold together until fully combined and smooth.

Scoop heaping portions of the mixture and roll into balls. Gently shape each one into an egg shape and place on the lined baking sheet.

Freeze the shaped eggs for about 30 minutes until firm.

Melt the vanilla almond bark in a microwave safe bowl in 30 second increments, stirring well between each interval until smooth.

To dip, place each egg on a fork and spoon the melted almond bark over the top. Tap the fork on the side of the bowl to remove excess coating. Return to the parchment lined sheet. Repeat until all eggs are coated.

Allow the coating to set for about 15 minutes.

Melt the pink, yellow, and blue candy melts in separate microwave safe bowls in 30 second increments, stirring between each interval until smooth.

Transfer the melted candy melts to piping bags and snip off a small tip. Drizzle over the coated eggs and quickly add Easter sprinkles so they adhere before setting.

Let the decorated eggs set for another 15 minutes. Refrigerate until ready to serve.