Cool Whip Easter Eggs (Printable)

Creamy, chocolate-covered Easter eggs with a fluffy Cool Whip and cream cheese filling. Fun to make and decorate for spring 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 in pink, yellow, and blue

# How-To:

01 - Beat softened cream cheese in a large mixing bowl until smooth and creamy.
02 - Add Cool Whip, powdered sugar, and vanilla extract to the cream cheese. Mix until thoroughly combined and smooth.
03 - Place mixture in freezer for 20-30 minutes to firm up for easier shaping.
04 - Line a baking sheet with parchment paper and set aside.
05 - Using damp hands, scoop about 2 tablespoons of mixture and shape into egg forms. Place onto prepared baking sheet.
06 - Freeze eggs for at least 1 hour until firm and solid throughout.
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 to baking sheet.
09 - Drizzle with colored candy melts or add sprinkles before chocolate sets, if desired.
10 - Refrigerate eggs until chocolate is completely set, about 30 minutes. Serve chilled.

# Expert Advice:

01 -
  • They come together faster than you can say hop to it and look impressively fancy
  • The creamy filling is essentially dessert magic that nobody will believe started with Cool Whip
02 -
  • If your filling starts getting too soft while shaping, return it to the freezer for 10 minutes
  • Room temperature eggs will slide right off the fork, so work quickly and keep them frozen until the moment you dip
03 -
  • Keep a bowl of warm water nearby to clean chocolate off your fork between eggs
  • Use a toothpick to help slide eggs off the fork if they're being stubborn

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