Mix cream cheese and cookie crumbs together in a large mixing bowl until well blended.
Shape 36 cookie balls into football shapes with your hands. Place on a parchment (or waxed paper) lined baking sheet and freeze for 10 minutes.
Melt white chocolate in separate bowls based on how many colors you are using. I used 5 oz. for blue, 4 oz. for green, 4 oz. for red, and 3 oz. of white {to decorate}. Add your food coloring and mix together. If chocolate is too thick, add 1 to 2 tablespoons of shortening to thin.
Using a fork, dip each cookie ball into the melted chocolate; place in single layer on waxed-paper lined pan.
For Half & Half Footballs
Dip half of the cookie ball into the blue colored chocolate, then allowed it to set before dipping the other half into the green or red colored chocolate. (or your team's colors)
Once the colors are set, melt the white chocolate and pour into a zipper-top plastic bag. Snip the corner of the bag with scissors and insert a #1 writing tip. Decorate the top of each football with white chocolate stripes to resemble the laces on a football.
Refrigerate 1 hour or until firm.
Notes
*An 8 ounce tub of non-dairy cream cheese can be substituted for regular cream cheese if needed.
I used mint flavored OREO® cookies but any flavor will work.
**16 ounces of non-dairy or regular white chocolate.
Use semi-sweet chocolate for brown footballs. Decorate with melted white chocolate.