1. MAKE the jelly as per packet directions and pour into a shallow dish to set.
2. STIR together the PHILLY and OREO in a bowl to combine. Roll mixture into walnut sized balls, place on a paper lined tray and refrigerate until firm.
3. FOR the first coating of chocolate, melt 2/3 of the white chocolate in a bowl over simmering water. Remove from the heat, add the remaining chocolate and stir until smooth. Dip the balls into the chocolate and allow excess to run off. Place onto a paper lined tray to set.
4. REPEAT this process with the extra white chocolate to produce a second coating.
5. PIPE a small circle of coloured icing on the top of each truffle to resemble an iris, then add a chocolate chip for the pupil. Repeat with the remaining truffles. Store in an airtight container, refrigerated, until required.
6. USE a fork to break up the jelly and then transfer to a serving plate. Arrange the eyeballs on the jelly and serve immediately.