| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Choco1 | 1 | servings | |
INGREDIENTS
| 2 | lb | Confectioners' sugar |
| 1 | Stick oleo | |
| 8 | oz | Cream cheese COATING:– |
| 1 | pk | Chocolate chips |
| 1 | Cake paraffin wax |
INSTRUCTIONS
Preparation : Soften oleo to room temperature. Cream together oleo andcream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours orovernight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield:approximately 2 dozen small eggs. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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