Combine 18-1/4 oz. OREO Base Cake and pastry cream until well blended.
Shape 2 Tbsp. mixture into a ball. Insert a lollipop stick into each. Freeze several hours or until firm.
Dip entire ball into the milk chocolate coating and allow to set completely. Then dip the top half of the ball into the white coating chocolate. Sprinkle the top of each coated ball with 1/4 tsp. of the remaining OREO Base Cake, gently pressing into coating. Freeze OR serve at room temperature.