Prep time: 1 hour

Cook time: 0 hours

Rest time: Several hours

Crust Materials:

• 1 cup crushed tea biscuits or graham crackers
• 4 tbs unsalted butter

Process:

1. Place cupcake liners into a cupcake tin.
2. In a mixing bowl combine the crushed cookies and unsalted butter. Mix until the mixture resembles the consistency of wet sand.
3. Taking a tbsp. of the mixture at a time place it on the bottom of the cupcake liners making sure to press the mixture tightly in.
4. Place in the fridge to harden.

Layer 1 Materials:

• 1 6 oz package of red Jell-O
• 1 cup hot water
• 1 cup heavy whipping cream
• 3/4 cup mascarpone cheese softened
• 1 tbsp. vanilla extract

Process:

1. In a mixing bowl add in the Jell-O and hot water. Mix well until the Jell-O powder has dissolved. set aside to cool completely.
2. In a medium sized mixing bowl add in the heavy cream, mascarpone cheese and vanilla. Mix well until the mixture is well combined and stiff peaks start to appear.
3. Pour in the cooled Jell-O and whip just long enough for the Jell-O to incorporate with the whipped cream.
4. Taking a tbsp. or two of the mixture, scoop it about halfway up the cupcake liner. Place back into the fridge for about an hour or until the layer sets.

Layer 2 Materials:

• 1 6 oz package of orange Jell-O
• 1 cup hot water
• 1 cup heavy whipping cream
• 3/4 cup mascarpone cheese
• 1 tbsp. vanilla extract

Process:

1. In a mixing bowl add in the Jell-O and hot water. Mix well until the Jell-O powder has dissolved. set aside to cool completely.
2. In a medium sized mixing bowl add in the heavy cream, mascarpone cheese and vanilla. Mix well until the mixture is well combined and stiff peaks start to appear.
3. Pour in the cooled Jell-O and whip just long enough for the Jell-O to incorporate with the whipped cream.
4. Taking a tbsp. or two of the mixture, scoop it to fill up the remainder of the cupcake liner. Place back into the fridge for about an hour or until the layer sets.

Top Layer Materials:

• 1 cup heavy whipping cream
• 3/4 cup mascarpone cheese
• 2 tbsp. vanilla extract
• 1 cup small chocolate eggs of your choice

Process:

1. In a mixing bowl add in the heavy cream, mascarpone cheese and vanilla extract. Using a hand held mixer whip the the mixture to stiff peaks.
2. Place the mixture in a piping bag and pipe a little bit of the cream over the top of each cupcake.
3. Top with 2-3 eggs.
4. Enjoy immediately or place in the fridge to ENJOY later!