This long Easter weekend, get the kids in the kitchen. Start them off with this fabulous dessert which uses marshmallow Easter eggs.
Ingredients
- 1 250g packet of Arnotts malt biscuits
- 50 g Lewis Rd butter melted
- 250 g Philadelphia cream cheese softened
- ½ cup icing sugar
- 6 Cadbury marshmallow Easter eggs
To decorate:
- mini eggs
- melted chocolate
- mini marshmallows
Instructions
- Crush all of the malt biscuits in a blender. Add the melted butter and stir until evenly combined.
- Press this biscuit base mixture into a greased and lined tin, then freeze for 1 hour.
- In a bowl, whip together the cream cheese and icing sugar until soft and light.
- Place the marshmallow Easter eggs in a microwave safe bowl and cook for 30 seconds, stopping to stir every 10 seconds. Mix the melted eggs into the cream cheese and icing sugar mix until completely incorporated.
- Remove biscuit base from the freezer. Dollop Easter egg filling on top and smooth out with a spoon. Cover and refrigerate for at least 1 hour.
- To decorate, sprinkle with mini eggs and marshmallows, then drizzle with melted chocolate. Refrigerate to set and serve.
- Happy Easter!