Cool Whip Easter Eggs (Printable View)
Creamy pastel eggs with Cool Whip filling and chocolate coating, ideal for Easter celebrations.
# What You Need:
→ For the Filling
01 - 2 cups Cool Whip, thawed
02 - 1/2 cup cream cheese, softened
03 - 2 cups powdered sugar
04 - 1 teaspoon vanilla extract
→ For the Coating
05 - 2 cups semi-sweet chocolate chips
06 - 1 tablespoon coconut oil or vegetable oil
→ For Decoration
07 - Assorted pastel sprinkles
08 - Colored candy melts (pink, yellow, blue)
# How-To Steps:
01 - Beat softened cream cheese in a large mixing bowl until completely smooth and lump-free.
02 - Add Cool Whip, powdered sugar, and vanilla extract to the cream cheese. Mix until fully incorporated and creamy.
03 - Place filling mixture in freezer for 20-30 minutes to firm, making shaping easier.
04 - Line a baking sheet with parchment paper and set aside.
05 - Using damp hands to prevent sticking, scoop approximately 2 tablespoons of mixture and shape into egg forms. Arrange eggs on prepared baking sheet.
06 - Freeze shaped eggs for at least 1 hour or until completely firm for dipping.
07 - Combine chocolate chips and coconut oil in microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
08 - Using a fork, dip each frozen egg into melted chocolate, allowing excess to drip off. Return dipped eggs to baking sheet.
09 - While chocolate remains wet, drizzle with colored candy melts or sprinkle with pastel sprinkles as desired.
10 - Refrigerate eggs until chocolate coating is completely set, approximately 30 minutes. Serve chilled.
# Expert Advice:
01 -
- No-bake magic that comes together faster than you can hide plastic eggs in the backyard
- The creamy filling tastes like velvet cheesecake meets chocolate truffle heaven
- Kids can literally get their hands messy helping shape the eggs
02 -
- Damp hands are your best friend when shaping the filling, otherwise you will end up with more cream on your fingers than on the baking sheet
- Keep those eggs frozen until the exact moment you dip them, or you will have a sad melty situation on your hands
03 -
- Use a cookie scoop to get evenly sized eggs before shaping them by hand
- Work in small batches during the dipping step, keeping the rest of the eggs in the freezer