Combine the marshmallow fluff and Cool Whip in a large mixing bowl. Fold until smooth and creamy, about 2-3 minutes.

Gradually fold in the crushed candies until evenly distributed, mixing for about 1-2 minutes.

Line an 8x8-inch tray with parchment paper and pour the mixture into it. Spread evenly across the surface.

Cover the tray with plastic wrap and refrigerate for at least 1 hour, or freeze for 20-30 minutes.

Once set, lift the candy out using the parchment paper and cut into squares or roll into 1-inch balls.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.