Put the pink chocolate candy melts in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat in 15-second intervals until smooth.

Dip each pretzel bow halfway into the melted chocolate, scrape off excess chocolate, and place on parchment paper to firm up.

Dip the sandwich cookies halfway into the chocolate, remove excess, and place them on the parchment paper to harden.

Blend the ice cream and milk for 30 seconds or until smooth. Refrigerate the mixture for later.

Assemble the board by placing the mini bundt cakes in a slanted line in the center.

Arrange the dipped sandwich cookies on each side of the bundt cakes and add macarons halfway through each line.

Place pink wafers in opposite empty corners of the board and fill empty spaces behind the wafers with some chocolate.

Position the dipped pretzels in the other two empty corners.

Scatter grapes and candy-coated chocolates randomly over the board.

Pour the milkshake into shooter cups, leaving space at the top for whipped cream. Top with a raspberry in the whipped cream.

Place the milkshakes and any leftover raspberries on the board. Serve and enjoy!