EGGS: Lightly spray egg mold (available at hobby stores) with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills.
Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours. (Makes 3 whole jello eggs, or 6 halves)
When you're ready to un-mold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.
CREAM CHEESE FILLING: In a mixing bowl, cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until ready to serve. (Makes enough to fill about 24 egg halves)
Recipe adapted from Butter Yum: http://www.butteryum.org/blog/2011/04/jello-easter-eggs-with-vanilla-cream.html