| Go back |
Easter Bunny Sundaytopcook.tomathouse.comPreparation:Spoon vanilla ice cream into a waffle cone, reaching above the rim. Roll the top of the ice cream in crushed chocolate cookies. Place the cone in a 100 ml paper cup and freeze for about 15 minutes, until the ice cream is firm. Place another scoop of ice cream on top of the cookie-covered scoop.Cut the marshmallows in half crosswise and stretch them to form oval bunny feet. Using a pink marker*, draw bunny foot pads on the cut sides of the marshmallows and adhere them to the ice cream. Pipe or spoon a quarter spoon of sweetened whipped cream between the bunny feet to create a tail. Press two small oval sandwich cookies (such as Mini Milanos) onto the top of the ice cream to create bunny ears. Note* Use a marker with pink food coloring. Ingredients: |