Preheat the oven to 350°F, grease a 9x13-inch cake pan, and line two baking sheets with parchment or wax paper. Set all aside.

In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs according to the package instructions. Pour the batter into the prepared cake pan.

Bake for 26-31 minutes or according to the package directions. A toothpick inserted into the center of the cake should come out clean. Allow the cake to cool completely.

Use your hands to break the cake into fine crumbs, then add the softened cream cheese and peanut butter. Continue to mix until the cream cheese and peanut butter are evenly distributed. The mixture should hold together when pressed.

Place the melting wafers in a small, microwave-safe bowl, and heat until melted, stirring every 20-30 seconds.

Use a fork or truffle dipper to dip each ball into the melted candy, and allow the excess to drip off. Place the truffle back onto the baking sheet. Top with candy eyes or sprinkles if desired.

*Optional: To add orange, purple, black, or green drizzle, add a few drops of food coloring to the remaining icing. If necessary, add 1-2 teaspoons of coconut or vegetable oil if it thickens. Stir to combine, use drizzle over the cooled truffles. Allow the drizzle to set before serving.