Put the kids in charge of decorating the jars - they can draw on spooky faces with a black marker and dip the rims in sprinkles.
- 1/2 cup chocolate sprinkles
- 1/2 cup (125g) chocolate hazelnut spread
- 300ml thickened cream
- 1 tbs icing sugar mixture
- 2 tsp vanilla bean paste
- 3 frozen bananas, chopped
- 4 cups (1L) milk
- 1 cup (280g) vanilla yoghurt
- 3 scoops vanilla ice cream
Decorate serving glasses or jars with a black marker to make ghost faces. Place the sprinkles on a shallow plate. Spread a little hazelnut spread around the rims of each glass or jar and dip in sprinkles to coat.
Use an electric mixer to whisk the cream, icing sugar and half the vanilla in a bowl until firm peaks form. Place the cream mixture in a piping bag fitted with a 1cm plain nozzle.
Place the banana, milk, yoghurt, ice cream and remaining vanilla in a blender and blend until smooth. Pour among glasses or jars. Pipe over the whipped cream.