Unwrap all five Little Debbie Christmas Tree Cakes and place them in a mixing bowl. Using a hand mixer, beat the cakes on medium speed until a dough-like consistency forms, about 1-2 minutes.

Scoop out approximately one tablespoon portions of the cake mixture and roll them into smooth 1-inch balls using your hands. Place these truffle balls onto a parchment-lined baking sheet.

Refrigerate the formed truffle balls on the baking sheet for at least 30 minutes.

In a microwave-safe bowl, measure out your white chocolate chips or candy melts. Microwave on medium power in 30-second intervals, stirring between each, until melted and smooth.

Using a fork, dip each chilled truffle ball into the melted white chocolate, allowing any excess to drip back into the bowl. Place the coated truffles back onto the parchment-lined sheet.

Melt the red candy melts in a separate bowl. Once smooth, transfer to a piping bag and drizzle over the chocolate-covered truffles, then sprinkle with green sanding sugar.

Chill the decorated truffles in the refrigerator for 10-15 minutes until the chocolate coating is firm. Serve chilled or at room temperature.