Method
1 Grease a metal pudding basin (1.5 litre (6-cup) capacity).
2 Process biscuits until coarsely chopped. Add chopped icecream and food colouring. Process until smooth. Pour mixture into prepared pudding basin and smooth top with a spatula. Cover with foil. Freeze overnight or until firm.
3 Remove pudding from freezer. Dip basin into a bowl of hot water for about 10 seconds. Carefully turn pudding out onto a serving plate. Return to freezer for about 10 minutes or until firm.
4 Serve pudding drizzled with chocolate Ice Magic and decorate with holly. Serve immediately.