Line a baking sheet with parchment or wax paper.
Crush the cookies - either in a food processor, or in a ziplock bag using a meat mallet.
Add cream cheese and cookie crumbs to a bowl and beat on medium speed until well mixed.
Form cookie mixture into one inch balls, and place on cookie sheet.
Freeze cookie balls for one hour.
Melt the candy wafers according to package directions, reserving a small amount to drizzle over the chocolate dipped balls later > I used the microwave method.
Dip the balls into the melted candy wafers, and set on another parchment lined baking sheet.
Add two candy eyeballs towards the top of each cookie ball.
Refrigerate for 30 minutes to allow the melted candy coating to set.
Melt the reserved candy.
Add the melted candy to a piping bag with a small tip, or to a ziplock bag, and make a tiny snip off just the corner.
In a back and forth motion, drizzle the melted candy across the candy coated cookie ball, leaving the eyes exposed.