Buttercream Easter Eggs

8 ounces cream cheese
1/4 pound butter, creamed
1 teaspoon vanilla extract
2 boxes confectioners' sugar
12 ounces chocolate chips or semi-sweet chocolate melts

Mix the cream cheese, butter and vanilla extract together until well blended. Mix in the confectioners' sugar. Place mixture in refrigerator for at least 2 hours.

Roll the mixture, a small amount at a time into small egg shapes and place in refrigerator again for at least an hour.

Melt the chocolate in a microwave oven or in a double boiler. Using a large wooden pick, dip each cream egg in melted chocolate to coat, then lay on a wax paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.