Pour half of the chocolate sauce into the jar, slowly rotating it on an angle. Add 1 scoop of the Puhoi Valley ice cream into the jar.
Cut three of the Pineapple Lump Marshmallow Easter Eggs in half, then stack them into the jar on top of the first ice cream scoop. Pour the 300mL of Puhoi Valley Real Belgian Chocolate milk into the jar over the Easter eggs. Add the second scoop of ice cream on top.
Cut the remaining 2 marshmallow Easter eggs into quarters. Place these on top of the ice cream. Pour the remaining chocolate sauce on top, and sprinkle dark chocolate all over. Yum!