Cool Whip Easter Eggs (Print version)

Creamy Cool Whip and cream cheese filling shaped into eggs, coated in melted chocolate and decorated with colorful sprinkles.

# Ingredient List:

→ Filling

01 - 2 cups Cool Whip, thawed
02 - 1/2 cup cream cheese, softened
03 - 2 cups powdered sugar
04 - 1 teaspoon vanilla extract

→ Chocolate Coating

05 - 2 cups semi-sweet chocolate chips
06 - 1 tablespoon coconut oil or vegetable oil

→ Optional Decoration

07 - Assorted pastel sprinkles
08 - Colored candy melts (pink, yellow, blue)

# How To Make It:

01 - Beat softened cream cheese in large mixing bowl until completely smooth and creamy.
02 - Add Cool Whip, powdered sugar, and vanilla extract to cream cheese. Mix until thoroughly combined and no lumps remain.
03 - Place filling mixture in freezer for 20-30 minutes until firm enough to shape without sticking.
04 - Line baking sheet with parchment paper and set aside for shaped eggs.
05 - Using damp hands to prevent sticking, scoop approximately 2 tablespoons of mixture and shape into egg forms. Arrange on prepared baking sheet.
06 - Transfer baking sheet to freezer and chill eggs for minimum 1 hour until completely firm.
07 - Combine chocolate chips and coconut oil in microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
08 - Using fork, dip each frozen egg into melted chocolate, allowing excess to drip off. Return coated eggs to baking sheet.
09 - Immediately after dipping, drizzle with colored candy melts or sprinkle with pastel sprinkles before chocolate sets.
10 - Refrigerate eggs until chocolate coating is completely firm, approximately 30 minutes. Serve chilled.

# Expert Advice:

01 -
  • They're incredibly easy but look like you spent hours making something fancy
  • The creamy filling melts in your mouth while the chocolate shell adds perfect crunch
  • Kids can get creative with decorations while you handle the chocolate dipping
02 -
  • Your eggs MUST be frozen solid before dipping or they will melt into your chocolate and create a disaster
  • Work quickly once you start dipping because the cold eggs will cause the chocolate to thicken as you go
03 -
  • Keep a damp paper towel nearby while shaping to periodically wipe your hands
  • Double-dipping creates a thicker chocolate shell if you prefer that extra crunch

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