Add pudding, butter and milk to a saucepan and heat over medium heat, whisking constantly until mixture begins to boil and then gets thick. Remove from heat. Stir in peanut butter until completely combined and melted. Stir in powdered sugar and mix until dough forms. Dough will be stiff

Line a baking sheet with wax paper and use a 3 tablespoon portion scoop to scoop candy into your hand. Roll and shape into an egg shape. Place onto prepared baking sheet. Cover and refrigerate 4 hours or overnight.

Using half of the chocolate almond bark, place into a microwave safe bowl and microwave on 100% power for 60 seconds, stir well. If chocolate isn't completely melted, return to the microwave in 15 second increments, stirring after eat addition until completely melted.

Dredge each egg into the chocolate and place onto a cutting board or baking sheet lined with wax paper. Sprinkle immediately with sprinkles. Repeat until all eggs are coated. Let stand to harden.