Jello Eggs with Vanilla Filling
from ButterYum
Ingredients
Eggs (makes 3 whole or 6 halves, using the mold shown above):
3 ounce package of jello, any flavor
3/4 cup boiling water
Vanilla Filling (makes enough to fill about 24 halves):
8 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup heavy cream
Directions
To make the eggs:
Lightly coat egg mold with a thin layer of canola or vegetable oil (do not use butter - it will solidify and make tiny white bumps all over your chilled eggs - trust me on this one).
Snap mold together and set it on a 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 mold.
Chill overnight.
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 and place on deviled egg tray.
To make the filling:
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 large 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.