EASTER EGG HUNT PIE 

1 prepared Keebler graham cracker crust
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup cold water
1 (4 oz) box instant vanilla or white cheesecake flavor pudding mix
1 & 1/2 cups non-dairy whipped topping, thawed
16 miniature chocolate eggs or other holiday candies
Additional colorful Easter egg candies and green tinted coconut for
garnish, if desired. 

In a large mixer bowl, beat cheese until fluffy; gradually beat in sweetened
condensed milk until smooth. Add water and pudding mix; on low speed, beat
until smooth; gently stir in whipped topping.
Spoon half of filling into pie crust and top with chocolate eggs; top with
remaining filling. Chill at least 3 hours.
Garnish as desired. 

EASTER EGG SPREAD 

1 (3 oz.) pkg. cream cheese, softened
2 & 1/2 Tbs. half and half, cream or milk
1/2 tsp. salt
1/2 tsp. curry powder
1/4 tsp. pepper
4 hard-cooked eggs, chopped 

In small bowl, beat cream cheese and half and half until smooth. Add
seasonings; beat until blended. Stir in eggs; cover and chill to blend
flavors. Spread on crackers or cocktail rye bread as an appetizer. Use as a
sandwich filling or as a stuffing for tomatoes or celery sticks.
Makes About 1 & 1/3 Cups

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Easter Recipes Easter Recipes
Easter Recipes Easter Recipes