1. In a large bowl, beat the heavy whipping cream until stiff peaks form.
2. In a separate bowl, whisk together the condensed milk, vanilla extract, and heat-treated cake mix until smooth.
3. Gently fold the whipped cream into the condensed milk mixture until combined.
4. Stir in the sprinkles, chopped mini chocolate eggs, and cake pieces.
5. Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours or overnight.
6. Scoop into cones, cups, or bunny dishes  

** To heat-treat the cake mix: Microwave the dry cake mix in 30-second intervals, stirring between each, until it reaches 165°F to kill any bacteria.