Line a baking sheet with parchment or wax paper and set aside.

Place all 12 cream pies in the bowl of a stand mixer with the paddle attachment or in a food processor. Start slow and increase the speed to medium, processing until the pies become small crumbs – about 2 minutes. You can also do this by hand, however it is harder to create the smaller crumbs.

Set aside 1/4 cup of crumbs for decorating the tops of the cake pops.

Using 1 tablespoon packed crumbs, roll into a tight ball. Place on prepared baking sheet. (As I mentioned above, I found the silicone cookie scoop to make this much easier. It is exactly 1 tablespoon in size and let me pack the crumbs tightly into a half circle and then easily pop them out. I then gently pressed the half moon shape into a ball.) Continue until all crumbs have been used.

Refrigerate cake balls for 10 minutes. This is optional, however I find it makes the coating harden much faster.

Melt chocolate according to package directions in a bowl.

Moving quickly, coat cake pops with chocolate and return to the parchment paper covered baking sheet. Sprinkle with the extra crumbled cream pies for decoration.

Let coating harden completely (you can speed up the hardening by placeing them in the fridge for about 5 minutes). Serve immediately or store in an airtight container for up to 5 days.