(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Generously grease a Bundt cake pan with Country Crock® Plant Butter and set aside.
In a large microwave-safe bowl, add marshmallows and melted plant butter. Mix with a spatula. Microwave for 1 minute and stir. Microwave for 1 more minute until the marshmallows are completely melted. Microwave an additional 1 minute, if needed.
Add crispy rice cereal to the melted marshmallows and combine. Now add 3/4 cup of Easter candy and stir to fully combine into the mixture.
Press the mixture into the Bundt cake pan and set aside for 10-12 minutes to harden.
Once it is hard and set, invert onto a plate.
Working in batches, melt the dairy free white chocolate in a small pan. Melt about 1/2 cup of candy per batch. Make 3-5 batches with colors of your choice by adding gel food coloring and mixing.
Drizzle all the colors over the cake and top with Easter candy.
Let the cake set for 15-30 minutes, or until the candy drizzle hardens.
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