Lightly spray an 8 or 9 inch square baking dish with baking spray and line with parchment paper making sure to leave an overhang for easy removal of the fudge later on.

Remove the lid and foil from each can of frosting and microwave on high, one frosting at a time, for one minute. Stir until smooth and liquified. If the frosting isn't completely smooth, microwave in 15 second increments until smooth and creamy. Stir the vanilla extract into the chocolate frosting and the almond extract into the white frosting.

Place the chocolate chips in a medium, microwave-safe bowl and microwave at medium heat in 30 second intervals, stirring in between, until smooth and creamy.

Transfer the chocolate frosting to the bowl with the melted chocolate chips and stir to combine. Repeat with the white frosting and melted white chocolate chips.

Transfer the chocolate mixture into the prepared baking dish, smooth with an offset spatula or gently tap the pan on the counter to level it.

Sprinkle the chunks of cadbury creme eggs on top of the chocolate layer.

Pour the white chocolate mixture over the top of the Cadbury Creme Eggs and smooth with an offset spatula or gently tap the pan on the counter to level it.

Run an offset spatula or a knife through the fudge to slightly mix the layers.

Top the fudge with the crushed Cadbury mini eggs and sprinkles pressing in slightly to ensure they will adhere to the fudge.

Transfer fudge to the fridge to chill for 2 to 3 hours or until fully set. When ready to serve, cut into squares. Enjoy!