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

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

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

Blend strawberry ice cream and milk for 30 seconds, or use the milkshake button if available. Put the mixture in the fridge for later.

Assemble the board starting with the mini bundt cakes in the middle in a slanted line.

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

Place pink wafers on opposite empty corners of the board and add some chocolate pieces in the empty spaces behind the wafers.

Place dipped pretzels on the other two empty corners.

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

Pour the milkshake into shooter cups, leaving space for whipped cream, and add a raspberry on top.

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