Using a food processor, process cookies into fine crumbs. If a food processor is unavailable, cookies can be placed in a ziploc style freezer bag, then roll over the cookies, in the bag, with a rolling pin.
Once cookies are in fine crumbs, add softened cream cheese to the food processor and pulse until the mixture forms into a ball. If you do not have a food processor, the mixture can be stirred and worked together by hand (it will take some work). Roll into balls approximately 1" in diameter. Place balls into refrigerator to chill for approximately 30 minutes.
Prepare chocolate candy coating by following directions listed on package. Remove balls from fridge and dip a lollipop stick about 1/2 an inch into chocolate candy coating, the gently insert the stick into a ball. Repeat with remaining balls and lollipop sticks.
Then starting back with the first ball, where chocolate coating has had time to set up, dip the entire truffle ball into the candy coating (or spoon coating over it). Allow excess chocolate to drip off, then place in a holder to stand pops up (florist foam and even some strainers will work to hold up the sticks) or place onto a baking sheet lined with parchment or wax paper. Store in refrigerator.
If desired, additional candy coating in colors such as green or white can be melted and drizzled over pops for decoration.