In a large bowl, break up the fruitcake into small and even crumbs. Mix in two tablespoons of frosting and test to see if the mixture will hold together in a ball by squeezing some in your hand. If the mixture is still quite crumbly, add a little more frosting until it can hold its shape.
Scoop about two tablespoons worth of the mixture unto your hands and roll it into a ball. Repeat this step until all of the fruitcake is used up and place the balls onto a parchment lined baking sheet.
In a small microwave safe bowl, melt quarter cup of the white chocolate chips and dip the tip of the cake pop sticks into the chocolate. Press the sticks about half-way down into each ball of fruitcake and pop in the freezer for about 20–30 minutes to firm up.
When ready to dip, melt the rest of the chocolate in the microwave and pour it into a tall narrow glass. Dip each cake pop into the chocolate and swirl until fully covered then decorate with sprinkles, if using, and allow the chocolate to harden by either placing the cake balls back onto the parchment or sticking the decorated cake pops into a block of styrofoam.