In a large bowl rip the zebra cakes in chunks and add them to the bowl,  add the cream cheese and using a hand mixer beat until the cakes become crumbs and it’s creamy. Line a tray with parchment paper. Using a cookie scoop, scoop out the cake mixture and roll into balls and set on the tray. (About 3 tbsps worth)

Repeat until you have no more mixture left.

Freeze for 30 minutes. Once they have frozen melt the almond bark in a microwave safe bowl, stirring every 30 seconds.

Using two forks dip the balls one at a time and place back on the parchment paper tray. Make sure to scrape off the excess almond bark on the bottom.

Repeat until all the balls are coated in the vanilla almond bark. In another small microwaveable bowl add the chocolate wafers and melt, stirring every 30 seconds. Add to a zip lock bag and snip a small piece of the end off. Drizzle zebra marks all over the tops of the balls.

Enjoy!