Grease a metal pudding basin (1.5 litre, 6 cup, capacity.)
Process biscuits until coarsely chopped. Add chopped ice-cream 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.
Remove pudding from freezer. dip basin into a bowl of hot water for about 10 seconds. Carefully turn pudding out onto a serving plat. Return to freezer for about 10 minutes or until firm.
Serve pudding drizzled with chocolate Ice Magic and decorate with holly. Serve immediately.