No need to separate the oreos - you'll use the cookie and the creme.
In a blender or food processor, process the oreos (start with 16 and pulse 2 extra if the mixture is too wet) until you get a fine crumb consistency. Pour into a bowl.
Add in the softened cream cheese and mix until a thick and wet dough has been created. This takes a bit of patience. Just keep stirring, you'll get there! (I recommend using hand mixers.)
Roll the "dough" into even sized balls/truffles.
In a small microwave-safe bowl, melt 1/2 cup of Andes chocolate chips for 30 seconds. Remove from the microwave and stir for 30 seconds and then return for 15 more seconds if they aren't all the way melted.
Coat the truffles in the melted Andes chocolate. Shake off excess chocolate and place on a sheet pan lined with parchment paper.
Repeat by melting the rest of the Andes chocolate and continue to dip the truffles. (I don't melt all the chocolate at once because it tends to harden fast!)
Let harden at room temperature before eating/placing in the ziplock bag. (Store in the fridge if not eating/gifting right away).