Cool Whip Easter Eggs (Printable)
Creamy no-bake Easter treats with Cool Whip filling and chocolate coating. Fun to make and decorate with kids.
# 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 Steps:
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 fully combined and the mixture is smooth and creamy throughout.
03 - Transfer the mixture to 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 the shaped eggs.
05 - Using damp hands to prevent sticking, scoop approximately 2 tablespoons of the chilled mixture and shape into egg forms. Place each shaped egg onto the prepared baking sheet.
06 - Freeze the shaped eggs for at least 1 hour, or until completely firm and solid throughout for proper dipping.
07 - Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until completely melted and smooth.
08 - Using a fork, dip each frozen egg into the melted chocolate, allowing excess chocolate to drip off. Return the coated eggs to the baking sheet.
09 - If desired, drizzle with colored candy melts or sprinkle with pastel sprinkles immediately while the chocolate is still wet.
10 - Refrigerate the eggs until the chocolate is completely set, about 30 minutes. Serve chilled and store refrigerated.
# Expert Suggestions:
01 -
- These eggs look impressive but secretly take minimal effort and no baking skills whatsoever
- The creamy center tastes like a cross between cheesecake and truffles but somehow lighter and more fun
02 -
- Frozen eggs are much easier to dip than cold ones so do not skip the freezing step
- Chocolate seized once when I got water in it so make sure your bowl and utensils are completely dry
03 -
- Use a cookie scoop to portion the filling before shaping so your eggs end up uniform in size
- Work quickly when dipping since the frozen eggs will start sweating at room temperature