Place the Golden Oreos in a food processor and process until the Oreos are in crumbs.

Pour the Oreo crumbs into a big bowl and add the marshmallow cream. Stir until everything is combined.

Roll the mixture into 1 inch balls and place on a cookie sheet. Freeze for 15-20 minutes.

Place the white chocolate in a bowl. Microwave in 30 second intervals, stirring after each interval, until the chocolate is melted.

Remove the truffles from the freezer. Stick a wooden skewer in one end, dip it into the white chocolate, and tap off the excess chocolate. Place the dipped truffle on a piece of wax paper.

Repeat with remaining truffles.

Allow the truffles to harden then place in an air tight container for up to 1 week.