Cool Whip Easter Eggs (Printable version)

Creamy chocolate-covered Easter eggs with a fluffy Cool Whip cream cheese filling

# What you need:

→ 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

→ Decoration

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

# How to make it:

01 - Beat the softened cream cheese in a large mixing bowl until completely smooth and creamy.
02 - Add Cool Whip, powdered sugar, and vanilla extract to the cream cheese. Mix until well combined and no lumps remain.
03 - Place the filling mixture in the freezer for 20-30 minutes to firm up, making it easier to shape into eggs.
04 - Line a 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 form into egg shapes. Place each egg on the prepared baking sheet.
06 - Freeze the shaped eggs for at least 1 hour until completely firm and solid throughout.
07 - Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
08 - Using a fork, carefully dip each frozen egg into the melted chocolate. Allow excess chocolate to drip off, then return to the baking sheet.
09 - Immediately drizzle with colored candy melts or sprinkle with pastel sprinkles before the chocolate sets.
10 - Refrigerate eggs until chocolate is completely set, approximately 30 minutes. Serve chilled and enjoy.

# Expert tips:

01 -
  • These no bake eggs come together faster than you can hide plastic ones in the backyard
  • The creamy filling tastes like a cross between cheesecake and truffles but requires zero oven time
  • Kids can actually help with every step from mixing to dipping to decorating
02 -
  • Do not skip the freezing steps or you will end up with chocolate coated puddles instead of eggs
  • Keep your hands slightly damp when shaping because the mixture gets sticky fast
  • Work quickly when dipping because the cold eggs will cause the chocolate to seize if you linger too long
03 -
  • Place your dipping bowl of chocolate over another bowl of warm water to keep it at the perfect temperature while you work
  • Use two forks for dipping to get better control and less mess than a single fork or slotted spoon

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