Using a food processor, reduce the Oreo cookies to crumbs. Mix with cream cheese (you'll probably need to use your hands). Measure out 1 teaspoon of the oreo truffle mixture and roll into a ball. Place on a foil-lined cookie sheet. Refrigerate for at least 10 to 15 minutes.

Mix the red velvet cake crumbs with the frosting (you'll probably need to use your hands). Once you got it to a consistency that is a little moist but still crumbly, measure out 1/2 Tablespoon of cake truffle mixture and roll between the palms of your hands. Flatten it against your fingers and add one oreo truffle ball to the middle. Wrap the red velvet cake around the oreo center and pinch it closed with your fingers. You may need to roll it between the palms of your hands if it needs to be rounded into a ball. Chill red velvet truffle balls for at least 25 minutes in the refrigerator.

Melt the chocolate in a microwave safe bowl in 30 second increments or in a chocolate warmer. Mix in oil and use to dip the truffles. Add sprinkles or whatever you would like on top of the truffles before they cool. Chill in the fridge for at least 30 minutes. Store in an airtight container in the refrigerator. These truffles should hold up in the fridge for at least a week.