• 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 ¼ 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 ⅓ 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.

Garnish:

• Fill a small ziplock bag with chocolate sundae syrup and another with caramel sundae syrup.Cut a tiny hole in the end of the each bag and in a quick back and forth motion, drizzle each syrup horizontally across the cake . *To avoid mess, do this over a garbage bag. 13. Cut the 4 large Easter creme eggs in half and spread evenly on top of the cake (see photo)
• Place Easter Creme Egg halves evenly on cake, as pictured.

Storage:

• Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight, if time permits. The cake is ready when a knife inserted in the centre goes in easily and comes out with soft crumbs.