Mix cream cheese and cookie crumbs until well blended.

Shape into 48 (1-inch) balls: place in single layer shallow pan. Freeze 10 minutes.

Dip balls in chocolate and place on waxed-paper lined baking sheet. Allow excess chocolate to pool at bottom.

Decorate with mini OREO and icing.

Refrigerate for 1 hour or until firm. Keep refrigerated until ready to serve.