• Beat the whipping cream to soft peaks. Add the powdered sugar, vanilla, and salt to 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 or hand mixer.
  4 cups whipping cream, 4 tablespoons powdered sugar/icing sugar, 1 teaspoons vanilla extract, ¼ teaspoon salt
• Remove ¼ of the whipped cream and set aside.
• Crush the Easter Creme Eggs. *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!
  2 bags mini easter creme eggs, crushed
• Scrape the smashed mini creme eggs off the cutting board (and any off the plastic) with a spatula and into the remaining whipped cream. Mix well.
• 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.
  400 g -box of Graham crackers
• 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, depending on the size of pan or platter you are using.
• 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 Easter Egg whipped cream filling.
• Add a fourth layer of crackers, then top with the remainder of cream that was set aside.

Garnish:

• Fill a small Ziploc bag with chocolate sundae syrup and another with caramel sundae syrup. Cut a tiny hole in the end of the each bag. Alternatively, you can use the bottles of sundae syrup as I did. *Make sure the sundae syrup is at room temperature or it will be difficult to drizzle.

  And in a very quick back and forth motion, drizzle each syrup horizontally across the cake. I test this on a piece of paper towel first, to ensure that I am using the right pressure and motion.

  *To avoid mess, do this over a garbage bag.
  Chocolate and caramel sundae syrup
• Cut the 3-4 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.
  3-4 large Easter Creme eggs, cut in half

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.