Preheat oven to 350ºF.

Split cake mix equally into three bowls.

Add blue food coloring to one bowl, add red food coloring to another bowl, and keep the final bowl white. (The amount of food coloring used will depend on the potency of the coloring you are using.)

Prepare three 9-inch round cake pans by spraying them with nonstick cooking spray.

Transfer each bowl of batter into one of the prepared cake pans.

Bake 12-15 minutes or until a toothpick comes out clean.

Allow cakes to cool for 5 minutes.

Using a fork, crumble each color cake.

Put cream cheese in a small mixing bowl and beat with a hand mixer until smooth.

Put one third of cream cheese into each color of cake.

Mix each color well until a ball of dough forms. (I use my hands.)

Prepare a baking sheet by lining it with parchment paper.

Grab a small piece of all three colors and gently roll them together to form a ball. Be sure not to work with the dough too much. This will cause the colors to fuze together.

Place the balls on your prepared baking sheet.

Place balls in the refrigerator for 1 hour.

Melt white almond bark in a small bowl in 30-second intervals, stirring often.

Using a fork, lower each ball into the melted bark, completely covering it. Allow the excess bark to drip off and place covered truffles on your baking sheet lined with parchment paper. (Continue melting bark as needed.)

When all truffles are coated in bark, melt another ounce of almond bark and transfer it to a small ziploc bag. Cut a small corner off the bag and pipe additional bark over top of truffles. Do one truffle at a time and immediately add sprinkles before the piped bark hardens.

Serve immediately or chill truffles until served.