Line a 9 x 13 jellyroll pan (or baking dish) with parchment paper. Set aside.

In a large saucepan combine the white chocolate chips and Crisco. Heat over medium heat, stirring constantly, until melted.

Remove from heat and gently fold in the marshmallows trying not to melt them into the chocolate.

Immediately pour the mixture into the prepare pan. Spread it out in the pan until it is smooth. Quickly pour the sprinkles over top of the fudge.

Put the pan in the freezer for 20 minutes. Remove from the freezer and bring to room temperature on the counter.

Remove the fudge from the pan and place on a cutting board. Either cut the fudge into squares or use metal cookie cutters to cut them out into shapes.