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Creme Egg Viennetta

Creme Egg Viennetta

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15 mins + 5 mins
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Serves 12
Vegetarian Vegetarian


  • 1L vanilla ice cream, softened
  • 8 Creme Eggs, chopped
  • 1/2 cup caramel condensed milk, plus 1/4 cup to serve
  • 50g dark chocolate, melted and cooled
  • Hollow Easter eggs, broken, to serve


1. Line a 25 x 7.5cm cake tin with baking paper, extending paper at the long ends for handles.

2. Scoop 1/3 of the ice cream into the base of the tin. Top with 2 of the chopped Creme Eggs, then dollop with caramel and drizzle with 1/3 of the chocolate. Repeat layers, pushing the mixture down to flatten before finishing with the melted chocolate. Freeze for 4 hours or overnight.

3. Remove from pan using baking paper. Whisk remaining caramel in a bowl until smooth. Serve drizzled with extra caramel and top with broken Easter eggs and extra caramel sauce on the side.


• Energy 1309Kj • Protein 4g • Total Fat 13g • Saturated Fat 9g • Carbohydrates 44g • Sugars 41g • Sodium 57mg

Dietary and nutritional info supplied by NZ Nutrition Foundation.


Qty Price
Cadbury Easter Eggs Creme 156g
arrow icon exclamation icon Out of stock Out of stock
Nestle Highlander Condensed Milk Caramel $4.25 ea
$4.25 ea
Whittakers Chocolate Block 50% Cocoa Dark $5.30 ea
$5.30 ea
Cadbury Easter Eggs Hollow 340g
arrow icon exclamation icon Out of stock Out of stock
Essentials Dairy Dessert Vanilla
arrow icon exclamation icon Out of stock Out of stock