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1/2 of a small package of cream cheese - about 4 oz.
2 tablespoons of milk
2 cups of icing sugar
1/2 teaspoon of vanilla
2 oz of baker's chocolate
pinch of salt
3 cups of miniature marshmallows
1 cup or so of flaked coconut

Mix together well the cream cheese and milk.  Add the sugar and vanilla.  Mix well and set aside.
Melt the chocolate over hot water stirring until smooth.  Pour into the cream cheese mixture and mix well.
Fold in the marshmallows.  Drop by the teaspoonful into the coconut.  Cover completely in the coconut and set on a greased cookie sheet.  Repeat by the teaspoonful until all the mixture is used up.  Chill and serve to hungry kids.

7 oz. marshmallow cream
1/4  cup peanut butter
2 tbsps margarine -- melted
5 oz. chow mein noodles
1 cup M&Ms plain chocolate candy in  pastel colors.  Pastel jelly beans work well too.

In a mixing bowl, combine marshmallow cream, peanut butter, and margarine until smooth. Fold in noodles and M&M's. Chill until easy to handle. On waxed paper, drop 1/3 of a cupful of mixture and form  3" nests.  Chill for 30 minutes. Place several M&M's in each nest.

4    Shredded wheat biscuits -crumbled
3/4 c  Peanut Butter
3/4 c  Butterscotch chips

Mix peanut butter and chips over low heat or place in microwave until melted. Add shredded wheat. Cool slightly, then mold into baskets - wonderfully yucky! Try shaping over back of bowl. Place baskets in fridge to set. Fill nests with Easter eggs and/or candy. Little nests filled with jellybeans are delightful.

1 10 oz  Pound Cake cut into 10 slices
1 21 oz can of strawberry pie filling
12 oz. Cool Whip
1 cup coconut
1 tsp. green food coloring
1 cup jelly beans
4 Marshmallow Bunnies

Line the bottom of a 12 x 8" baking pan with cake slices.  Top with the strawberry pie filling and all of the whipped topping.  Refrigerate for at least 1 hour before serving. Tint the coconut pale green with the food coloring. Sprinkle over the whipped topping. Decorate with jelly beans and marshmallow or chocolate bunnies.