Lay down a layer of parchment paper and place your cake board in the middle.
Put a layer of cookies on the top of your cake board. Line up the cookies along the edge of the cake board and fill in the middle as best you can. It won’t be perfect, that’s ok. This took me roughly 16 cookies.
Start stacking the cookies on the outside circle of cookies, placing them over the spaces where the cookies met in the layer underneath them. Do this for five layers total, not counting the first layer on the board.
Fill in the middle with cookies, making sure things are level as you go. This may take an adjustment or two as you go along. Once you fill in the middle, start placing the cookies again, but move them forward a bit so it makes the tower start shrinking.
You’ll notice, with each layer, that the tower starts to naturally shrink down. It will take fewer and fewer cookies to make a layer. After about 3 more layers, your cookie layer should only take about 3 cookies to make. Make three layers stacked perfectly on top of each other, once the layer reaches this point. Shrink the layer down to one cookie and make four layers total with one cookie.
Remove the lid and foil from your frosting and place about 7 ounces in a microwave-safe dish. Microwave on high for 30 seconds.
Stir and add a bit of pink neon food dye to it and stir until no color streaks appear. Add more dye and stir until the desired color is reached. I just matched it to my sprinkles.
Using a spoon, drizzle the frosting all over the tower.
Place your marshmallow fluff in a microwave-safe bowl and microwave for 45 seconds, pausing to stir halfway through. Using a spoon, drizzle this over the cookie tower as well.
Immediately sprinkle your tower with sprinkles, taking care to place the larger balls in appropriate spots for aesthetics.
Spray the dust all over the cake until you’re satisfied. Enjoy!