Ingredients
The following ingredients have 10 Servings
- 3 1/2 cups whipping cream
- 4 tablespoons powdered/icing sugar
- 1 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 381 g bags mini easter creme eggs, crushed (see TERRI'S TIP below on how to best crush)
- Graham crackers (from about 4 packages)
- 3 large Easter Creme eggs, cut in half
- Chocolate and caramel sundae syrup (drizzled)
Instruction
- Beat the whipping cream to soft peaks. Add the powdered sugar, vanilla, and salt with the cream in the bowl of a stand mixer (or large mixing bowl). Beat to stiff peaks. You can do this with a stand mixer, hand mixer, or whisk.
- Remove 1/4 of the whipped cream and set aside.
- Crush the Easter Creme Eggs. TERRI'S TIP: I do this by placing them on a cutting board and placing a large plastic ziplock bag over them. Then I hit each egg a couple of times gently with a hammer or mallet to crush them, with the plastic between the tool and the eggs. * This is the best and cleanest way I have come up with to crush them. If you enlist your kids to help you unwrap and crush them, it goes much faster and it's fun for them!
- Scrape the smashed mini creme eggs off the cutting board (and any off the plastic) with a spatula and into the remaining whipped cream.
- Smear just a small spoonful of plain whipped cream in the bottom of the dish. This will hold your first layer of graham crackers in place.
- Lay down a full layer of graham crackers in the dish. You may have to break some down the middle to form a full layer.( you can also use the single graham crackers as I did)
- Spread 1/3 of the easter creme egg whipped cream mixture on the layer of graham crackers.
- Top with another full layer of crackers, again breaking some if necessary to make a layer that fits in the dish.
- Add another full layer of graham crackers and Easter egg whipped cream.
- At this point you'll have three layers of graham crackers and three layers of cream
- Add a fourth layer of crackers and the remainder of cream that was set aside.
