Melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. Place on a waxed paper-lined baking sheet; set aside.
Follow package directions to melt the dipping chocolate. Dip 3/4 of each strawberry into chocolate, allow excess to drip off and place on a waxed paper-lined baking sheet. Set aside and allow to set.
Carefully cut candy bars in half widthwise. Place on parchment paper and drizzle with white chocolate; refrigerate until set.
Using a vegetable peeler shave off a small amount of the edge of the short side of two candy bars, dip the shaved sides into the melting chocolate and place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. Dip the short shaved sides of two more candy bar halves; attach at right angles to form a four-walled box. Repeat, forming a second box. Refrigerate boxes and strawberries until set, about 10 to 20 minutes.
While the boxes are setting use a small bowl to whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping and place in refrigerator.
Place boxes on serving plates. Using a pastry tip or plastic bag with the tip cut off pipe pudding mixture into the boxes.
Remelt dipping chocolate if needed. Dip the long sides of remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. Garnish with chocolate dipped strawberries. Refrigerate for 10 minutes or until set. Yield: 2 boxes (2 servings each).