Place cookies in a food processor and pulse until you have fine crumbs. No processor? Seal cookies in a zip-top bag and bash with a rolling pin—old-school style works, too.

Transfer crumbs to a medium bowl, add softened cream cheese (and Greek yogurt if you like), then stir with a spatula until the mixture holds together in a dough.

Scoop about 1 Tbsp of dough and roll it into a smooth ball. Repeat until you’ve used all the dough—aim for 18–20 balls.

Arrange balls on parchment-lined tray, cover, and chill in the fridge for 20–30 minutes so they firm up (that helps the coating stick).

In a microwave-safe bowl, heat candy melts in 30-second bursts, stirring between each, until silky. If it thickens, add a smidge of coconut oil.

Gently twist a lollipop stick halfway into each truffle, then hold by the stick and dunk into the green candy melt. Tip off excess with a gentle shake.

While the coating is still wet, sprinkle shamrock confetti or gold nonpareils on top—go wild with holiday spirit!

Stand each pop upright in a styrofoam block or glass. Let them set at room temperature (about 15 minutes) or pop back into the fridge for a faster finish.