posted by Connie 03-06-99 11:00 AM
CHOCOLATE COVERED EASTER EGGS from a pudding mix
1/2 cup butter or regular margarine
1 (5 1/4 ounce) pkg. chocolate pudding and pie filling (OR, any other flavor of your choice)
1/2 cup milk
1 ( 1 pound) box confectioners sugar, sifted
1 tea. vanilla
1 cup chopped walnuts
5 squares unsweetened chocolate, melted and cooled
20 minature marshmallows
assorted colored sugars
Melt butter in 3 quart heavy saucepan. Stir in pudding mix; blend until smooth. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is very thick and starts to boil. Cook until mixture leaves the sides of the pan. Remove from heat. Stir in confectioners sugar and vanilla. Mix until smooth. Stir in walnuts. Cool until mixture is stiff enough to hold its shape. Shape mixture into 12 eggs, using about 2 tablespoons for each. Place on waxed paper-lined baking sheet.
Refrigerate for 30 minutes. Dip each egg in cooled chocolate. Place on cooling rack over waxed paper. If you wish to decorate with marshmallow flowers, place on egg before chocolate sets.
To make flowers, cut minature marshmallows in thirds crosswise. Dip cut side of each piece in colored sugar. Arrange 5 pieces, sugared side up, on each egg to resemble flowers. Let stand until chocolate sets. Or decorate with pastel flowers using your favorite decorating frosting. Store in refrigerator.