Preheat oven to 375 degrees F and line bottoms of two half-sheet pans (18x13-inch) with parchment paper. Add a dab of cake batter to bottom of parchment paper if it keeps rolling.

In a large bowl, beat eggs and powdered sugar with an electric mixer on high speed until thick and pale yellow.

Add white cake mix, water, and oil. Beat on low speed for 30 seconds, scrape, then on medium for 1 minute.

Divide the batter evenly between the two pans. Bake 10-12 minutes or until cake springs back when lightly touched and is a pale golden. Allow the cakes to cool completely.

Use a Christmas Tree cookie cutter to cut Christmas Trees from the cakes. Save scraps for cake pops.

For the filling, beat marshmallow creme, softened butter, and vanilla with an electric mixer on medium speed until smooth. Beat in 2 cups of powdered sugar until no lumps remain and it is creamy.

Using an offset spatula, frost half of the cut Christmas trees. Top with the other half and sandwich together. Place the Christmas Trees into the freezer for two hours or more until they are firm.

In a deep bowl, melt the almond bark according to package directions and dip the Christmas trees using a fork. Sprinkle with sprinkles and pipe on red icing. Let set and serve.