1. Prepare a 25cm springform cake tin by lining the bottom with baking paper and adding a light layer of non-stick cooking spray. Set aside.

2. In a resealable plastic bag, add the Cadbury Hen’s Eggs and lightly bash them with a rolling pin into large pieces and set aside. Then add the shortbread to the bag and lightly bash with a rolling pin into large pieces and set aside.*Chef’s Tip: Reserve ¼ cup of each for decorating. 

3. Cut the Cadbury Fluffies Mallow Eggs into large pieces and set aside. *Chef’s Tip: Reserve 1 cup for decorating. 

4. In a large microwavable bowl, add the Cadbury Creme Eggs and heat in the microwave at 15 second intervals until the chocolate has melted. Whisk the melted Creme Eggs until smooth, allow to cool slightly, then add the crushed Hen’s Eggs, biscuits, Fluffies Mallow Eggs pieces and peanuts. Mix until well incorporated. 

5. Add the chocolate mixture to the bottom of the prepared cake tin and spread out evenly. To create the second layer, spoon over the softened vanilla ice cream and spread evenly over the chocolate layer. *Chef’s Tip: Work quickly to ensure the ice cream doesn’t melt. 

6. Freeze the cake for 4-6 hours or overnight for best result.

7. Once the ice cream layer is set, unmould and decorate with the reserved chocolate pieces, biscuit crumb and chopped Fluffies Mallow Eggs. If using, drizzle chocolate sauce over the toppings for extra decadence and add confetti sprinkles. Slice, serve and ENJOY!