Pudding Eggs
 
1 package  (4-serving size) chocolate flavor instant
  pudding and pie filling
1/3 cup  boiling water
1/3 cup  butter or margarine, softened
3 cup  powdered sugar
1 package  (8 squares) semisweet baking chocolate, melted
2   squares premium white baking chocolate, melted, optional
 
stir pudding mix, boiling water and butter in large bowl until smooth. 
mix in powdered sugar by cupfuls, stirring until mixture forms a ball. 
form small tablespoonfuls of mixture into 1 1/2 inch egg shapes. (if 
necessary, refrigerate mixture 10-15 minutes for easier handling.) 
refrigerate eggs until firm, about 30 minutes. dip eggs into semisweet 
chocolate (instructions follow). refrigerate on wax paper-lined tray until 
chocolate is firm, about 15 minutes. drizzle with white chocolate 
(instructions follow). store in refrigerator. makes 3 dozen eggs. 
 
how to dip eggs: 
 
pierce egg with wooden skewer. dip into melted chocolate. let excess 
chocolate drip off before placing egg on wax paper-lined tray. gently 
remove skewer. for a quicker and easier method of covering the eggs with 
chocolate, just pour a spoonful of melted chocolate over each egg on wax 
paper-lined tray. 
 
how to drizzle chocolate: 
 
spoon melted chocolate into a small heavy-duty sealable plastic food 
storage bag; close tightly. fold down the top tightly and snip a tiny 
(about 1/8-inch) piece off the corner. holding the top of the bag firmly, 
drizzle chocolate through opening in desired patterns on desserts. 
 
pastel eggs: 
 
use vanilla flavor instant pudding and pie filling and add a few drops of 
liquid food coloring to make colored eggs in all of the spring pastel 
colors. dip in chocolate as directed. 
 
great substitute: 
 
substitute any flavor of instant pudding and pie filling for the chocolate 
pudding. 
 
-- jell-o recipe 
 
source: http://www.2theadvocate.com/food 
 
-- 
(ID: 13108) Mirror: rec.food.recipes: Fri, Apr 25, 2003


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