Begin by unwrapping the Little Debbie Christmas Tree Cakes and placing them in a large mixing bowl. Using a handheld mixer, beat the cakes on medium speed for about 1-2 minutes, or until they achieve a uniform, crumbly dough.

Using a tablespoon, scoop out portions of the cake mixture and roll them into uniform balls, approximately 1 inch in diameter. Aim for about 20 truffles, ensuring they are smooth and evenly shaped. Place these formed truffles on a parchment-lined baking sheet.

In a microwave-safe bowl, combine the white chocolate or candy melts. Heat in the microwave in 30-second intervals, stirring between each interval until the chocolate is completely melted and smooth, about 1-2 minutes.

Take each truffle and dip it into the melted chocolate, allowing any excess to drip off before placing it back on the parchment-lined baking sheet.

Once all your truffles are coated, melt the red candy melts and drizzle them over the truffles for a vibrant pop of color.

Before the drizzle sets, sprinkle the tops of each truffle with green sanding sugar.

Finally, place the baking sheet in the refrigerator to chill for about 30 minutes, allowing the coating to set completely.