Ingredients

• 12 Oatmeal Cream Pies
• 8 ounces White Chocolate
• Cake Pop Sticks

Directions

1. Line a baking sheet with parchment paper; place all of the cream pis into the bowl of a stand mixer with the paddle attachment; mix until the pies become small crumbs, 2 minutes
2. Set aside 1/4 cup of crumbs for decorating the tops of the cake pops; use a cooking scoop, scoop 1 tablespoon of packed crumbs and roll into a ball; continue until all crumbs have been used
3. Refrigerate cake ball for 10 minutes; melt white chocolate according to directions; poke holes into the cake pops with the sticks; dip the stick into the melted chocolate then back into the cake pop hole; let the chocolate harden
4. Coat the cake pops with white chocolate; place on parchment paper; sprinkle with extra crumbled cream pies; once all the cake pops have been coated, place them in the fridge for 5 minutes to harden