Crush OREO cookies into fine crumbs using a food processor.
Mix in room temperature cream cheese until well combined.
Scoop into 1-inch balls; set on a parchment-lined baking sheet. Freeze for 15 minutes.
Press down on the top with a tablespoon and use a toothpick to help shape the balls into mini pots. Place back in the freezer for a few minutes to firm back up.
Melt chocolate wafers according to package directions. Dip the cold OREO balls in the melted chocolate. Immediately add St. Patrick's Day sprinkles to the front. Set back on the baking sheet until chocolate has set. Refrigerate to speed up the process.
Melt yellow wafers according to package directions. Scoop a small amount on top of the OREO balls. Immediately add gold confetti sprinkles.
Refrigerate until ready to serve. Store in an airtight container for up to two weeks in the refrigerator.