Jello Easter Eggs

• FOR THE JELLO EGGS:
• 3 ounces, weight Packaged Jello Mix, Any Flavor
• 3/4 cups Boiling Water
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, Room Temperature
• 1/2 cups Sugar
• 1 teaspoon Pure Vanilla Extract
• 1/8 teaspoons Salt
• 1/2 cups Heavy Cream
• 1 package Whip It Stabilizer For Whipping Cream, .35 Ounce Packet (optional)

1. To make the Jello eggs:
2. Recipe for the eggs fills 3 whole egg molds or 6 half egg molds. The filling recipe will fill 24 half eggs. So you can quadruple the Jello egg recipe if you like, using different colors of Jello-or you'll have extra filling to use for something else.
3. Lightly spray egg mold with non-stick cooking spray. Place mold(s) on a tray to catch any spills. Combine Jello and boiling water in a heat-safe bowl. Stir for 3 minutes until the Jello is completely dissolved. Slowly pour mixture into mold(s). Repeat as many times as you like, with as many Jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.
4. When the eggs are set, slowly unmold them. If necessary, cut whole eggs in half lengthwise. Next use a melon ball tool to make a well in the large end of each egg half (where the yolk would be on a normal egg).
5. For the vanilla cream cheese filling (makes enough to fill about 24 egg halves):
6. In a medium sized bowl cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.
7. Make-ahead note: To fill the Jello eggs with cream cheese filling up to 6 hours ahead of time, add a packet of Whip It to the cream cheese mixture when you add the heavy cream.

jello eggs, jello mix, boiling water, filling, weight cream cheese, sugar, vanilla, salt, heavy cream, stabilizer

Taken from tastykitchen.com/recipes/desserts/jello-easter-eggs/ (may not work)