Chocolate Easter Egg

Coconut Filling:

• 8 oz. cream cheese, softened
• 1/2 lb. butter
• 3 tsp. vanilla*
• 2 1/2 lb. powdered sugar
• 3 c. flaked coconut**

Peanut Butter Filling:

• (*)Change vanilla to 2 tsp.
• (**)Replace coconut with 1 1/2 c.
• chunky peanut butter

Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.

Dipping:

• 1/2 lb. baking chocolate
• 1/4 block paraffin, chopped or shaved (add slowly)

Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.