Jello Easter Eggs with Vanilla Cream Cheese Filling

Jello Eggs - ButterYum

 Been pretty busy this week, but I wanted to take a moment to share these jello eggs with you guys.  I came up with the idea of making them when my kids were young.  I usually make them at Easter time, but they're fun any time of the year. 

Jello Egg Molds - ButterYum

 I start with these egg molds.  I got mine at the grocery store about 15 years ago, but you can find them online and occasionally in thrift shops.  I've also seen molds that make egg halves.

 I fill the molds with the jello jiggler recipe (below), then chill for at least 4 hours.  After unmolding, I cut them in half lengthwise and then I use a melon ball tool to make a little well in each half.  Pop that little bit into your mouth - cook's treat.

 Arrange the prepared halves on a serving tray.  Do this before you fill the halves, or you'll have a huge mess on your hands.

I like to pipe a pretty swirl of the vanilla cream cheese mixture using a pastry bag and star tip (you can use a zip-top freezer or storage bag).

 To pipe the filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.  You can skip this step if you like, but I think of it as extra insurance.

Jello Easter Eggs - ButterYum

Jello Easter Eggs with Vanilla Cream Cheese Filling

For the Jello Eggs  
(makes 3 whole jello eggs, or 6 halves)
3 ounce package of jello, any flavor
1 1/4 cups boiling water

Lightly spray egg mold with non-stick cooking spray.  Snap mold together and set it on a small tray to catch any spills.  Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved.  Slowly pour mixture into 3 whole eggs (or 6 halves).  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.

When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart).  Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion.  Next use a melon ball tool to make a well in the large end of each egg half.


For the Vanilla Cream Cheese Filling
(makes enough to fill about 24 egg halves)
8 ounces cream cheese, room temperature
1/2 cup sugar

1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup heavy cream

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. 

Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.