Line a baking sheet with parchment paper.

Finely crush Oreos in a food processor.

Combine cream cheese and crushed cookies (reserve some of the cookie crumbs for the topping) until well blended.

Form mixture into 1″ balls and place on the prepared sheet.

Place in the refrigerator for 30 minutes to chill the Oreo balls.

Heat almond bark by microwaving in 30 second intervals, stirring after each interval, until the bark is fully melted.

Stick a lollipop stick into each Oreo ball and then dip them into the melted almond bark.

Then place the stick of cake pops in a block of styrofoam, top with the reserved cookie crumbs immediately and allow the candy coating to dry.

Continue until all the Oreo balls have been covered.

Allow the Oreo Cake pops to sit at room temperature until the almond bark has set and then they are ready to serve and enjoy!