Pulse cookies in food processor until crumbled or put in a ziplock bang and hammer till crumbled completely.

Add cream cheese and strawberry syrup and blend until smooth.

Place mixture in refrigerator for about 2 hours or until firm.

Using hands roll into balls approximately 1" in diameter each.

Refrigerate for approximately 30 minutes or until firm.

Melt white chocolate according to package instructions or use a double boiler.

Using a fork, dip each ball in white chocolate, spooning over the top to completely coat.

Place on wax paper to allow chocolate to harden.

Add 2 drops of red food coloring to remaining white chocolate and combine.

Using a fork or icing bag, drizzle pink chocolate over truffles.

ENJOY!