1/2 c. butter
8 oz. cream cheese
2 1/2 lbs. confectioners sugar

Blend all ingredients. Mold and shape eggs. Let dry in refrigerator or other cool place 2 days. Then coat with chocolate.

PEANUT BUTTER EGGS:

Add 1 cup peanut butter and teaspoon vanilla to basic recipe.

COCONUT CREAM EGGS:

Add 8 ounces coconut and 1 teaspoon coconut flavoring to basic recipe.

FRUIT AND NUT EGGS:

Add 1 small jar marashino cherries (drained). 1 teaspoon cherry flavoring and 1 cup finely ground nuts to basic recipe.

COATING:

The chocolate coating is made by melting 2 large milk chocolate bars with 1 tablespoon paraffin in the top of a double boiler.

Use tubes of icing or cake decorator to decorate eggs.