That's right, I was pretty psyched to create my own special Easter Sundae... but unfortunately there is a giant flaw to my plan. See, I never actually eat the eggs, my wife does, and well, I just learned something. Not every egg is creamy inside, some are a bit dried out. This poses a problem for my sundae. See, I was going to pour out the cream on top of the sundae, and then cut up the egg to make it all fancy. Since the cream wasn't creamy, I had to heat it up. It got the juices flowing temporarily, but the egg was now a gooey mess. Ohhhh, it was so pretty in my head, and now it's just, well, it ain't bad, and my daughter said it still tasted good.
Oh well, I tried. Unfortunately when the cream cooled down it went back to be sticky and borderline chewy (which I take blame for, I'm the one who microwaved it).
Oh, one more thing, the base of the sundae was a fresh container of Breyer's all natural Dulce de Leche. It's the kind of clean and mild flavor you would expect from Breyers. Actually, if you've got a hankerin' for a caramel milkshake with a decent texture, you can't go wrong with this Breyers. I've already had two of them myself.
Here is some of the worldwide competition:
Cadbury Mini Egg McFlurry in the UK
Cadbury Creme Egg Ice Cream Cone
Cadbury Cream Egg Ice Cream Bar
Cadbury Creme Egg ice cream tub