In large bowl, mix crumbled cookies, marshmallow crème and raspberry flavor until well blended. Shape mixture into 1-inch ovals. Set aside.
Melt chocolate as directed on package. Using fork, dip one cookie truffle at a time into chocolate. Tap back of fork 2-3 times against edge of dish to allow excess chocolate to drip off.
Place on wax paper-lined tray. Refrigerate 30 minutes, or until chocolate is set.
Spoon melted white chocolate into small, resealable plastic bag. Cut small piece from one bottom corner of bag. Close bag tightly, then pipe lines on truffles to resemble football stitching. Let stand until chocolate is set.
Note: Cookies can be stored in covered container at room temperature up to 5 days.