Preheat the oven to 350°F and line a baking sheet with parchment paper. You will need to heat treat the cake mix to get rid of any bacteria before starting.

Once the oven is heated, spread the cake mix onto the prepared baking sheet and bake for 5 minutes. Then remove from the oven and allow to cool completely on a wire rack.

As the cake mix cools, place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium-high speed until smooth and creamy.

Add the cooled cake mix into the bowl and fold it in with the cream cheese a few times with a rubber spatula. Then finish mixing with your hand mixer on medium-high speed until fully combined and you get a dough consistency. I like to fold with a spatula first to help avoid a flour mess.

Cover the cake mix dough with plastic wrap and allow it to chill in the refrigerator for 2 hours.

Once chilled, line two baking sheets with parchment paper and use a 1 ½ tablespoon cookie scoop to scoop the dough and place onto the baking sheets. Roll each of them into smooth and even balls with your hands. Set aside and allow them to expand, about 15 minutes, otherwise you are more likely to experience cracking of the coating.

Prepare a double boiler to melt the vanilla melting wafers on the stovetop over low heat or you can alternatively use a microwave safe bowl and microwave on a low setting for 30 seconds increments, stirring between each time, until fully melted. I prefer the double boiler method as it helps to keep the melted wafers at the right temperature.

Place one dough ball on a fork and dip it fully into the melted wafers. Lift it out and tap the fork gently on the edge of the bowl or pot to help remove any excess coating from the dough ball, then place the coated balls onto the lined baking sheet. Before the coating dries, add some sprinkles on top.

Repeat for the rest of the dough balls and space each one 2 inches apart.

Allow to set completely before serving. Enjoy!