Combine crushed cookies, walnuts, cream, and ¼ cup rum and mix well. Add more rum if desired, or as needed to make batter stick together well.**
Use mini cookie scoop or melon scoop and make balls. Roll in chocolate sprinkles.
Store in fridge for two days before serving.
*Makes 30-36 rum balls, but you can make more or less depending on your preferred size.**Dry cookies will soak up some liquid while resting in the fridge. If batter seems too wet to work with, add additional crushed cookies.