Preheat your oven to 350°F (175°C) to ensure even baking.
In a large mixing bowl, combine the softened butter and sugar. Beat with a mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and white chocolate instant pudding. Gradually add this to the wet ingredients, mixing until just combined.
Gently fold in the strawberry jello and white chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
In a microwave-safe bowl, melt the almond bark according to package instructions until smooth.
Once cookies are completely cool, dip the bottom half of each cookie into the melted almond bark, allowing excess to drip off.
While the almond bark is still wet, sprinkle your favorite sprinkles on top for decoration.
Place dipped cookies on parchment paper to set and allow the almond bark to harden completely before serving.
