In a large mixing bowl, combine 8 ounces of softened cream cheese and 2 cups of confectioner's sugar using a hand mixer on medium speed for about 2-3 minutes until creamy and smooth.

Add 1 teaspoon of peppermint extract to the cream cheese mixture and blend well until fully incorporated.

In a microwave-safe bowl, combine 1 cup of semisweet chocolate chips and 4 crushed Andes mints. Heat at 50% power, pausing every 30 seconds to stir, until smooth and fully melted (about 1-2 minutes).

Pour the melted chocolate mixture into the cream cheese blend and stir gently until well combined.

Transfer the mixture onto a large sheet of plastic wrap, form it into a log shape, wrap it tightly, and refrigerate for about 45 minutes until firm.

Once chilled, unwrap the mixture and roll it into one-inch balls, placing them on a parchment-lined tray.

In a separate microwave-safe bowl, melt 1 cup of milk chocolate wafers using the same method as before until completely melted and smooth.

Using a fork, dip each ball into the melted milk chocolate, ensuring they are fully coated, then place them back onto the parchment paper.

For an optional garnish, sprinkle some chopped Andes mints over the coated truffles or drizzle with melted green chocolate.

Allow the truffles to set at room temperature for about 30 minutes or refrigerate to firm up completely before serving.