Grab about 20 Oreo cookies and crush them into fine crumbs. You can use a food processor or place them in a sealed bag and smash them with a rolling pin.

In a big bowl, mix the crushed Oreo with softened cream cheese, crumbled vanilla cake, and a bit of vanilla buttercream. Stir it all together until it forms a soft, doughy mix.

Scoop out some of the mixture and roll it into small balls, about 1 to 1.5 inches wide. Set them on a baking sheet lined with parchment paper.

Melt a little bit of chocolate white or semi sweet both work. Dip the tip of each stick into the melted chocolate, then push it halfway into each cake ball. This helps keep the stick in place.

Put the cake pops in the fridge for at least an hour, or pop them in the freezer for 20–30 minutes. They should be nice and firm before you coat them.

Melt your choice of white or semi-sweet chocolate chips in a microwave safe bowl or over a double boiler until smooth.

Carefully dip each cold cake pop into the melted chocolate. Let the extra chocolate drip off.

While the coating is still wet, roll each pop in more crushed Oreo or sprinkle some on top.

Stick the cake pops upright in a block of Styrofoam or a cake pop stand. Let the chocolate harden completely.

You can serve them right away, or keep them in the fridge in an airtight container for up to 5 days.