Line an 8x8 baking dish with parchment paper or spray with non-stick cooking spray and set aside.

Place half of the white chocolate chips in a microwave-safe bowl and microwave at 50% power in 30-second intervals. Continue for 2-3 minutes, stirring in between each interval until the chocolate is creamy and smooth.

Remove the lid and foil from one of the frosting containers. Place it in the microwave and heat on high for 1 minute.

Pour ⅔ of the melted frosting into the bowl of melted white chocolate chips and stir well until fully combined. Set aside.

Place the other half of the white chocolate chips in a separate mixing bowl and repeat the melting process in the microwave.

Add the blue food coloring to the white chocolate mixture and stir until no more streaks of white appear. If you'd like a darker color, you can add a bit more dye, a little at a time until the desired color is reached.

Remove the lid and foil from the second can of frosting and microwave on high for one minute. Immediately add ⅔ of the frosting to the blue chocolate mixture and stir until fully combined. Set aside.

Place the red candy melts in another mixing bowl and melt them in the microwave, just as you did the chocolate chips.

Once the mixture is creamy and smooth, add the remaining frosting from both containers and stir vigorously until combined.

Alternate pouring the three colors of fudge into the prepared pan. I like to do

this in three separate batches so the colors mix well and create a pretty, marbled effect.

Once all the colors have been added to the pan, tap the pan on the counter to ensure that it’s even.

Cover the top of the fudge with the sprinkles and then set it aside for about 8 hours or until hardened. Use a sharp knife to cut the fudge into squares and serve.