CREME EGG VIENNETTA

SERVES 12 PREP 5 MINS + FREEZING COST $$$$$

2 litres vanilla ice-cream, softened 50g dark chocolate, melted, cooled 234g packet creme eggs, halved ½ cup caramel top’n’fill, plus extra ¼ cup to serve Easter eggs, to serve

1 Line a 25cm x 7.5cm bar pan with baking paper, extending paper at long ends for handles.

2 Scoop 1/ ice-cream into base of pan. 3 Top with 1/ creme eggs, dollop with 3 caramel and drizzle with 1/ melted 3 chocolate (see tip). Repeat layers finishing with extra creme eggs and chocolate.

3 Freeze 4 hours or overnight.

4 Remove from pan using baking paper. Whisk remaining caramel in a bowl until smooth. Serve drizzled with extra caramel and top with broken Easter eggs.