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Soften oleo to room temperature. Cream together oleo and cream 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 or overnight. Coat with chocolate.
Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield: approximately 2 dozen small eggs.
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