Start by adding your oatmeal creme pies and cream cheese frosting to a stand mixer.

Mix on high until well combined. Knead together into a giant ball of dough.

Use a cookie scoop to remove dough and roll into a ball. Keep them even.

Place in the fridge for one hour. You want to dip them chilled.

Place your almond bark in the microwave. Microwave in one minute intervals, stirring after each, until smooth.

Dip the end of a cake pop stick in chocolate and push into the center of each oatmeal ball. Let chocolate set.

Once the chocolate is set, dip the rest of the cake pop in chocolate and shake off the excess. Set on parchment paper.

Immediately top with crumbled oatmeal creme pie.

Once chocolate has hardened, serve and enjoy! A Little Debbie favorite, Turner cake pop!