These school holidays get the kids in the kitchen. Start them off with this fabulous dessert which uses up all those leftover marshmallow Easter eggs.
1 x 250g packet of malt biscuits
50g melted butter
250g cream cheese, softened
1/2 cup icing sugar
6 marshmallow Easter eggs
Crush all of the malt biscuits in a blender.
Add the melted butter and mix.
Press this biscuit base mixture into a tin, including up the sides.
Freeze for 1 hour.
In a bowl, whip together the cream cheese and icing sugar.
Place the marshmallow Easter eggs in a microwave safe bowl and cook for 30 seconds, stopping to stir every 10 seconds.
Mix the partially melted eggs into the cream cheese and icing sugar mix.
Remove biscuit base from the freezer. Dollop Easter egg filling on top.
Refrigerate for 1 hour before serving.