2381 g bagsmini easter creme eggs, crushedsee TERRI'S TIP below on how to best crush
Graham crackersfrom about 4 packages
3largeEaster Creme eggs, cut in half
Chocolate and caramel sundae syrupdrizzled
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.
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.
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.
* Note: When I tested this recipe on several different people, I got very mixed reviews on sweetness. About half said "too sweet" and the other half said "just perfect". I don't like too sweet and I found it just perfect. So, please feel free to adjust to your liking by adjusting the amount of icing sugar in the whipped cream.Inspired by: :How to make a No Bake Icebox Cake