Ingredients:
12 biscuits
16 oz Creamy Deluxe Milk Chocolate Fudge Frosting
1 1/2 tablespoons shredded coconut
Easter eggs, to decorate
Directions:
Line a large baking tray with baking paper. Place 6 biscuits onto baking paper. Spread each with 1 tablespoon of frosting. Top with another biscuit.
Spread 2 tablespoons of frosting over sides of each biscuit stack. Cover biscuit tops with a thick layer of frosting.
Using a spoon, make an indentation in frosting on top of each biscuit stack to form a 'nest'. Fill each indentation with 1 teaspoon of coconut. Divide eggs between biscuit stacks. Stand for 30 minutes to allow icing to set. Serve.
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