Carefully split the hollow eggs into halves if they are not already separated. We want them hollow and intact.
Place them cut side up in an egg carton, muffin tin, or foil rings so they stay steady.
Make the cheese cream filling beat softened cream cheese until smooth.
Add in your powdered sugar, vanilla, and a slight pinch of salt, then mix until creamy with no lumps.
If using heavy cream, whip it to stiff peaks in a separate bowl
Fold the whipped cream [or whipped topping] into the cream cheese mixture until combined. Keep it gentle so the filling stays airy
To assemble, fill one half of the eggs with crushed graham crackers,
Spoon or pipe the cream cheese filling into each chocolate egg half
Smooth over the tops with a spoon or small spatula.
Refrigerate for at least 2 to 4 hours, or until the filling feels firm to the touch.
Fill a pipping bag with the remaining cream cheese and pipe some of the cream cheese on top of the easter egg.
Play around with different nozzles with each egg
Top with cookie crumbs or white chocolate shavings for a nest look, add your mini eggs.
Finish with sprinkles or a white chocolate drizzle. Serve chilled.
