Add the Oreos to a food processor and pulse until they are broken down into fine crumbs with a few small chunks remaining, about 20–30 seconds.

Transfer the crushed Oreos to a large mixing bowl. Add the peanut butter and room-temperature cream cheese, then mix until everything is evenly incorporated and a thick dough forms.

Scoop about 1½ tablespoons of the Oreo truffle mixture into each popsicle mold, pressing it down firmly to evenly distribute the mixture. Insert a popsicle stick into each mold and transfer to the refrigerator or freezer to chill for 15–30 minutes, or until firm.

Add the white chocolate to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.

Carefully remove the chilled popsicles from the molds. Dip each popsicle into the melted white chocolate, allowing any excess to drip off. Place them on a parchment-lined baking sheet or plate and let the coating set.

For a festive red, white, and blue design, divide the melted white chocolate into three separate bowls. Color one red, leave one white, and color the third blue. If the food coloring causes the chocolate to thicken, stir in a small amount of coconut oil or neutral oil until smooth. Transfer each color to a piping bag or small plastic bag. Drizzle the red chocolate over the top third of each popsicle, the white chocolate across the center, and the blue chocolate over the bottom third. Allow the decorations to set completely before serving.