Pudding Eggs

Yield: 3 dozen eggs

Ingredients

• 1 (4-serving size) box chocolate flavor instant pudding
• 1/3 cup boiling water
• 1/3 cup butter, softened
• 3 cups powdered sugar
• 1 package (8 squares) semi-sweet baking chocolate, melted
• 2 squares white baking chocolate, melted (optional)

Instructions

1. Stir pudding mix, boiling water and butter in large bowl until smooth.
2. Mix in powdered sugar by cupsful, stirring until mixture forms a ball. Form small tablespoonsful of mixture into 1 1/2 inch egg shapes. (If necessary, refrigerate mixture for 10 to 15 minutes for easier handling.)
3. Refrigerate eggs until firm, about 30 minutes.
4. Dip eggs into semi-sweet chocolate.
5. Refrigerate on wax paper-lined tray until chocolate is firm, about 15 minutes.
6. Drizzle with white chocolate.
7. Store in refrigerator.

Notes

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 & pie filling and add a few drops of food coloring to make colored eggs. Dip in chocolate as directed.

Substitute any flavor instant pudding and pie filling for chocolate pudding.