White Chocolate Fudge Easter Egg Truffles

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1

White Chocolate Fudge Easter Egg Truffles

1 (12-oz.) pkg. (2 cups) white vanilla chips
1 (16-oz.) can Creamy Vanilla Frosting
1/2 cup pastel-colored decorator sugar (or several seasonal colors)

  1. Melt vanilla chips in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm.

  2. Place decorator sugar on small plate. (Use several plates if using more than one color.) With hands, shape frosting mixture into 1 1/2-inch egg shapes. Roll in decorator sugar to coat. Place in paper candy cups or miniature paper baking cups. Store in refrigerator.

Yield: 3 dozen truffles