Whip the cream cheese until smooth.
We added Cheerios to a ziplock bag and used a rolling pin to crush them. Add your sugar and crushed Cheerios to your cream cheese. Mix well.
Form into small truffle size balls. Place on wax paper and in the freezer for at least 30 minutes.
Melt your almond bark, I used one square in each bowl for each color.
Add food coloring to your almond bark and stir.
Dip your frozen cream cheese truffles into the melted almond bark and coat.
The chocolate will freeze on your truffles almost immediately so coat quickly. Do not worry about imperfections, they will taste yummy!
Store in refrigerator and enjoy.