Prepare a cookie sheet by lining it with parchment paper or a silicone mat.

Whiz 22 vanilla sandwich cookies through a food processor until they are fine crumbs. If you do not have a food processor, place the cookies in a gallon Ziploc bag and smash them with a rolling pin until they are fine crumbs and no big pieces remain.

Add the cookie crumbs, cream cheese, and powdered sugar to a mixing bowl. Using an electric mixer, blend until everything is well combined.

Fold the strawberries into the filling.

Using a small cookie scoop, or two spoons, portion the filling out onto the prepared cookie sheet. Place the cookie sheet in the freezer to chill for 20-30 minutes.

Towards the end of the chilling time, melt the almond bark by placing it into a microwave-safe bowl and heating at 50% power for a minute at a time until the almond bark is completely melted and smooth. If you are using candy melts or chocolate, do the same thing.

After the truffles have chilled, you can roll and shape them to be more uniform if desired.

Dip each truffle completely into the almond bark with a fork, toothpicks, or a dipping tool, making sure that it's completely coated. Gently tap your dipping tool against the side of the bowl to remove excess almond bark and place it back onto the cookie sheet to set up completely.