1-Mix milk and pudding, add crumbs: First, stir the ½ cup cold milk and 3.9 oz. chocolate instant pudding mix in a medium bowl until just moistened. Immediately add the 36 finely crushed chocolate sandwich cookies and mix well to create a thick dough. This step takes little time and sets the foundation for the balls’ texture.

2-Shape and freeze balls: Next, shape the mixture into 42 one-inch balls and freeze them for 10 minutes to firm up. This quick chill makes handling easier in the next steps.

3-Dip in semi-sweet chocolate: Once frozen, dip each ball in the melted semi-sweet chocolate from the 3 packages and place them on a waxed paper-lined pan.

4-Refrigerate to firm: After dipping, refrigerate the balls for 20 minutes or until firm to lock in the chocolate layer.

5-Drizzle with white chocolate: Finally, drizzle with the 1 oz. melted white chocolate and chill for another 10 minutes. These steps ensure a smooth, layered finish that’s both tasty and visually appealing.