Easter Egg Angel Food Cake Pops

Ingredients:

• 1 angel food cake
• 8 oz cream cheese, room temperature
• 1 cup white candy melts (+ more as needed)
• 1 tablespoon vegetable shortening
• various colors of candy melts, for decorating
• Nutella, for filling (optional)

Here's How:

1. Shred the cake into very small pieces. Use a hand mixer to stir in the room temperature cream cheese until a crumbly, sticky dough forms.
2. Form the sticky dough into egg shapes. Chill for 10 minutes.
3. While the pops chill, fill a piping bag with a tip with your choice of chocolate filling - I used Nutella.
4. Use the piping tip to pierce the bottom of each egg and squeeze in the filling until the egg starts to swell around the middle. Chill the eggs for another 10 minutes.
5. Melt one tablespoon of vegetable shortening in a bowl with one cup of white candy melts for 45 seconds. Stir until combined.
6. Roll each egg in the melted white candy until completely coated. Chill until the white coating has hardened.
7. Fill piping bags with the colored candy and microwave until melted. Pipe decorations and designs on the eggs and chill until the candy has hardened. Serve room temperature. Have a happy Easter!