2 lbs. 10X confectioners' sugar
8 oz. cream cheese, softened to room temperature
1 c. butter, softened
Vanilla (to taste)
12 oz. chocolate chips
1/2 bar paraffin
1/2 c. peanut butter
1 c. coconut or 1-2 tsp. mint extract (few drops green food coloring)

Mix together confectioners' sugar, cream cheese, butter and vanilla. Divide mixture in half. Add peanut butter to 1/2, coconut to the other 1/2. Shape into small eggs. Place eggs on waxed paper on cookie sheet. Put into freezer 10-20 minutes to firm up (not to freeze.

While eggs are in freezer: melt chocolate chips and paraffin together in top of double boiler. When melted use fork or slotted spoon to dip eggs in chocolate and let excess chocolate drip back into pan (keep chocolate on warm burner to keep melted.) Place eggs back on wax paper. When finished refrigerate to chill and keep firm.