|0.5 cans can||Condensed Milk Condensed Milk|
|500 ml ml||strawberry yoghurt strawberry yoghurt|
|200 g g||white chocolate white chocolate|
| Mini eggs
(whole and crushed)
|squirty cream squirty cream|
For a fun Easter dessert you can make with the kids, try this sundae recipe - creamy and fruity, the chocolate bark adds a touch of elegance to this colourful treat.
1. Mix ½ can sweetened condensed milk through 500ml strawberry yoghurt in a container and freeze for 5 hours.
2. Melt 200g white chocolate and spread over a baking tray lined with parchment. Scatter over crushed Mini Eggs and chill until set into bark.
3. Break 8 large shards off the bark. Crumble the rest into glasses layered with the frozen yoghurt, crushed raspberries and squirty cream. Finish with the bark shards and whole raspberries.