To make the OREO cookie ball footballs-

MIX cream cheese and cookie crumbs until blended (I used a stand mixer but feel free to mix by hand).

SHAPE into footballs (I used two spoons to shape them into footballs) and place on a parchment paper lined baking sheet. Freeze 10-15 min. Melt chocolate in a microwave safe bowl by microwaving in 30 second intervals, stirring in between each interval (mine took 1 min 30 sec).

Dip footballs in melted chocolate (I found the best way to do this was to use a small spatula or a butter knife and spread it on the footballs; place in single layer back onto the parchment lined baking sheet.

Melt white chocolate chips (mine took only 30 seconds) and then spoon into a baggie or piping bag make the little white lines on the footballs.

REFRIGERATE 1 hour or until firm.

To make the OREO cookie ball football dip.

Mix together cream cheese, butter, powdered sugar, vanilla extract and half of the crushed OREOS (I used a stand mixer but feel free to stir by hand, it might take a little muscle).

Line a serving plate with parchment paper or waxed paper. Using a spatula or spoon spread the dip onto the plate into a football shape.

Now take the remaining OREO cookie crumbs and press onto all sides of the dip. Tilt plate and pour off excess cookie crumbs.

Melt white chocolate chips and spoon into a baggie and cut off the tip or into a piping bag and decorate the top of the football with white marks. Arrange pretzels, wafer cookies and sliced strawberries around the football dip and serve. Store dip in the refrigerator.