Crush 8 oz. of vanilla sandwich creme cookies (or Golden Oreos) in a food processor. If you don't have a food processor, put them in a ziplock bag and crush them with a rolling pin.
In a medium bowl, cream the butter and Crisco until smooth. Beat in the sugar, milk, heavy cream and cake batter extract. Mix in the cookie crumbs on low speed until the batter resembles cookie dough. Fold in the sprinkles by hand.
Form 24 balls that are approximately 1.5 inches in diameter and place them on a cookie sheet lined with wax paper, parchment paper or a silicone baking mat. I used a cookie dough scoop to shape the truffles.
Let the truffles sit out overnight at room temperature (between 65 and 70 degrees Fahrenheit), or for about 8 hours. That will make them easier to dip.
Melt the chocolate wafers in the microwave according to the instructions on the bag. You'll need about 15 oz. (a bag and half if you use the 10 oz. bags). Once melted and smooth, let the chocolate rest for 5 minutes.
Drop a truffle in the chocolate and gently swirl it around with a spoon until it's completely coated. Carefully lift it out with a candy dipping fork, tap the fork against the side of the bowl for about 10 seconds and scrape the bottom of the fork on the rim to remove any excess chocolate. Place the dipped truffle back on the baking sheet by touching the truffle to the sheet, tilting the fork slightly up and gently removing it from underneath the truffle.
Top with sprinkles while the chocolate is still wet, or let the chocolate set. Once dry, scoop a little chocolate into a piping bag or ziplock bag and cut a small hole at the tip. Pipe an "X" on top to resemble a jingle bell.
Store set truffles in an airtight container either at room temperature or in the refrigerator. Enjoy!