In a large mixing bowl, combine cream cheese and confectioner's sugar. Blend until smooth and creamy.

In a microwave-safe bowl, melt chocolate chips and crushed Andes mints in 30-second intervals until smooth.

Pour the chocolate mixture into the cream cheese mixture and blend until combined.

Wrap the mixture in plastic wrap and refrigerate for about 45 minutes.

Roll the chilled mixture into one-inch balls and place on a parchment-lined tray.

Melt the milk chocolate wafers and coat each truffle fully in the melted chocolate.

Optionally, garnish with chopped Andes mints or drizzled melted green chocolate.

Let the truffles set completely at room temperature or refrigerate for 30 minutes.