Cool Whip Easter Eggs (Printable)

Creamy Cool Whip filling enrobed in smooth chocolate, shaped into festive Easter eggs with colorful sprinkles.

# What You'll 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 (optional)

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

# How to Make It:

01 - In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
02 - Add Cool Whip, powdered sugar, and vanilla extract. Mix until well combined and the mixture is uniform and creamy.
03 - Place the mixture in the 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 to prevent sticking, scoop out about 2 tablespoons of the mixture and shape into egg forms. Place onto the prepared baking sheet.
06 - Freeze the shaped eggs for at least 1 hour, or until firm enough to handle without breaking.
07 - In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
08 - Using a fork, dip each frozen egg into the melted chocolate, letting excess drip off. Return to the baking sheet.
09 - If desired, drizzle with colored candy melts or add sprinkles before the chocolate sets completely.
10 - Refrigerate eggs until chocolate is completely set, about 30 minutes. Serve chilled.

# Expert Advice:

01 -
  • The filling tastes like the inside of those famous cream eggs but you can make dozens for the price of one store bought package
  • Kids can help with almost every step from mixing to decorating, making it perfect for family holiday fun
  • The recipe is completely forgiving and the eggs still look gorgeous even if your decorating skills are questionable
02 -
  • If your kitchen is warm, work quickly when dipping because the filling starts to soften fast, and I learned the hard way that sad misshapen eggs still taste the same but look defeated
  • The chilling times are not suggestions, they're requirements, because trying to shape or dip soft filling results in a messy situation that no amount of sprinkles can fix
03 -
  • If your chocolate seizes or gets too thick while dipping, add another teaspoon of coconut oil and microwave briefly to smooth it out again
  • The damp hands trick for shaping works better than any amount of flour or powdered sugar coating, which would mess up the chocolate coating later

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