Cut each chocolate egg in half lengthwise and set aside.
Drizzle 1 Tbsp. of the butterscotch sauce down the sides of each of four 8 oz. glasses. Twirl the glasses around to cot on the inside. Repeat with the chocolate sauce.
Add remaining butterscotch sauce and ice cream to a blender and blend til smooth, about 30 seconds. Pour into prepared glasses. Garnish each with a dollop of whipped cream and an egg half.Serves 4
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