In a mixing bowl using an electric mixer cream together the cream cheese, butter and vanilla extract until blended.
Next beat in the powdered sugar.
Gently fold in the whipped topping until all combined.
Crush up 1 and a half bags of the mini eggs.
Stir in the crushed mini eggs to the cream cheese mixture.
You can crush the remaining eggs to top the dip or use them whole to decorate the top of the dip. I did a mixture of both.
Serve with vanilla wafers for dipping.
Notes
● Store the leftovers in the fridge for up to 3 days.
● You can make this dip the night before, I would just garnish the top right before serving.
● You can also add Easter sprinkles if you prefer.