• Using a large baking sheet, line it with parchment paper or a silicone baking mat Place the candy melts in a small deep microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Stir in the coconut oil until smooth
• Dip the strawberries in the melted candy and swirl until fully coated. Place the freshly coated strawberries onto the baking sheet. When all the strawberries are coated, drizzle some of the remaining melted candy back and forth across the strawberries with a spoon to make horizontal lines. Set aside and allow to dry for one hour.

Chocolate sphere bowls directions

• Melt the Ghirardelli milk chocolate wafers in a large bowl in increments of 45 seconds. Using a spoon, spoon some of the melted chocolate into 6 molds and coat the entire mold. Dump extra chocolate back into the bowl. Place the coated molds into the fridge for 5-10 minutes. Remove from the fridge and gently peel the silicone mold back away from the hardened shell. Carefully place the mold onto the cookie sheet. Repeat the steps again that way you have another set of shells created. Once the shells are made, place them onto a cookie sheet

Chocolate ganache

• Using a small pot, bring the heavy cream to a simmer. Pour the chocolate chips into a small bowl and allow to sit for 1 minute. Whisk until smooth and set aside to allow to cool until cool to the touch. Make sure to occasionally stir it so it doesn't harden

Building the parfait

• Follow the directions on the back of the pudding mix to make the pudding. Once the pudding is made, spoon about 3 tbsp of pudding into the chocolate spheres. Add a layer of bite-size brownies on top of the pudding. Spoon chocolate ganache over the brownies. Sprinkle crushed Oreos on top. Place a carrot strawberry into the center. Enjoy!