Line the base of a tall 20cm springform baking tin with cling wrap. This will make it easier to remove the cake later.

Scoop the Breyers Natural Vanilla Ice Cream into a mixing bowl. Add the chopped chocolate bars, stirring gently to evenly distribute the pieces.

Spoon the vanilla ice cream mixture into the prepared tin, pressing it down gently to create an even layer.

Place the tin in the freezer for about 2 hours, or until the vanilla layer is firm enough to support the next layer without mixing.

Scoop the REESE'S Chocolate Frozen Dairy Dessert into a bowl and let it soften slightly so it spreads easily. Once the vanilla layer is firm, spoon the softened chocolate ice cream over the vanilla layer to create a thin, indulgent bottom layer.

Cover the tin with cling wrap and place it back in the freezer to set for at least 4 hours, or preferably overnight.

Once the ice cream cake has fully set, remove it from the freezer. Carefully turn the cake out onto a serving plate.

Decorate the top with a variety of Easter eggs—use both hollow and filled eggs for a festive, fun look.

Let the cake sit at room temperature for a few minutes before slicing. Enjoy the sweet layers of indulgence!