Prepare popsicle molds by inserting popsicle sticks into molds; set aside.

Combine cream and milk in heavy saucepan. Whisk in combined sugar, nonfat dry milk, vanilla and stabilizer. Heat on medium heat until mixture reaches 165ºF. Blend mixture, in small batches 30 seconds. Pour into medium bowl placed over an ice water bath until mixture is cold. Skim off any foam left on the surface.

Churn mixture in an icream cream maker according to manufacturer's directions until aerated and semi-frozen. Immediately place mixture into pastry bag and pipe evenly into moulds. Divide 3 oz. of the mini marshmallows and 2 oz of the OREO Medium Cookie Pieces evenly over ice cream mixture in the moulds. DO NOT push into semi-frozen mixture. Freeze until firm. (Prep Time reflects the the actual time it takes to prepare the ice cream mixture in the moulds, not the time to freeze it.)

Remove ice cream bars from molds and immediately dip into melted chocolate coating. Quickly place remaining 2.5 oz. of the OREO Medium Cookie Pieces on the outside of the coated bar. Stripe bar with melted white coating. Keep frozen until ready to serve.