Directions

1. In a large mixing bowl using an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the salt and vanilla extract until combined.
2. Add the dry cake mix and continue to beat until smooth. The mixture will be very crumbly, but will come together eventually and be smooth, but thick.
3. Cover and chill for at least 2 hours, but preferably overnight.
4. Line a baking sheet with parchment paper. Set aside.
5. At 30 second intervals, melt the almond bark or pink chocolate wafers, stirring between each until smooth. Alternately, use a double boiler.
6. Using a 1 tablespoon cookie scoop, make a ball of the dense dough. Using a toothpick or fork, dip this into the melted chocolate, tapping on the side to smooth and shake off excess, then gently place onto the parchment paper.
7. If adding sprinkles, top while the chocolate is still tacky. Repeat with remaining dough.
8. Allow the chocolate to set and then, if desired, drizzle with more melted white chocolate. To set faster, chill for 10-15 minutes.
9. Store in an airtight container in the refrigerator until ready to serve. Store leftovers chilled as well.