Line a large tray with parchment paper.

Blend the Oreo cookies to fine crumbs in a Kenwood food processor. Add the cream cheese and blend again to give a really smooth and shiny dough mixture. Divide the mixture into 16 equal-sized pieces (weighing about 25g each).

Shape one piece into a ball and flatten it slightly between the palms of your hands. Lay it on the prepared tray and use the end of a wooden spoon handle to punch a hole in the centre to resemble a mini wreath. Repeat with all the pieces. Cover with cling film and chill for about 2 hours until firm.

Meanwhile, prepare the holly leaves. Lightly dust a clean surface with cornflour and roll the icing paste out to about 2mm in thickness. Using the holly cutter, stamp out leaves, remembering to punch the vein pattern onto them too. Reroll the icing as necessary to give 96 leaves in total. Cover so they don’t dry out and set aside until needed.

Once the mini wreaths are firm, snap the white chocolate into a small heatproof bowl and either melt in the microwave in 30 second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, remove from the heat and leave to cool to body temperature.

Carefully spoon a teaspoon of the melted chocolate over the top of one wreath. Working quickly before it sets, arrange six holly leaves in pairs around the top. Pop two red edible balls or confetti in between each pair as berries. Repeat with the remaining wreaths and then chill in the fridge for 30 minutes until completely set.

Arrange on a platter or board to serve. You can tie a little ribbon onto each one for ultimate wreath like action if liked! They can be stored for a couple of days covered in the fridge.

TIP
These can easily be shaped into balls to look like little Christmas puddings if you prefer.